Operation Manual

Instructions for use, installation and connection
7
Pastry Baking Table
Type of pastry Guide level (from down
upwards)
Temp.
(°C)
Baking time
(in min.)
Sweet pastry
Raisin cake 2 160-170 55-70
Ring cake 2 160-170 60-70
Tree cake (tart form) 2 160-170 45-60
Cheese cake (tart form) 2 170-180 60-80
Fruit cake 2 180-190 50-70
Fruit cake with icing 2 170-180 60-70
Sponge cake* 2 170-180 30-40
Flake cake 3 180-190 25-35
Fruit cake, mix dough 3 170-180 50-70
Cherrycake 3 180-200 30-50
Jelly roll* 3 180-190 15-25
Fruit flan 3 160-170 25-35
Plait bun 2 180-200 35-50
Cristmass cake 2 170-180 45-70
Apple pie 2 180-200 40-60
Puff paste 2 170-180 40-60
Salted pastry
Bacon roll 2 180-190 45-60
Pizza* 2 210-230 30-45
Bread 2 190-210 50-60
Rolls* 2 200-220 30-40
Cookies
Caraway roll 3 170-180 15-25
Biscuits 3 170-180 20-30
Danish pastry 3 180-200 20-35
Flaky pastry 3 190-200 20-30
Cream puff 3 180-200 25-45
Deep frozen pastry
Apple pie, cheese pie 2 180-200 50-70
Cheese cake 2 180-190 65-85
Pizza 2 200-220 20-30
Chips for oven* 2 200-220 20-35
Potato fries for oven 2 200-220 20-35
Roasting
Best results are obtained with the engagement of both upper
and lower.
Tips regarding roasting pans
• Use light enamel pans, temperature resistant glass pans,
clay dishes or wrought iron dishes.
• Stainless steel dishes are not recommendable because they
excessively reflect heat.
• Cover your roast or wrap it in foil. It will preserve its juice and
the oven will remain cleaner.
• If you leave the pan uncovered, the roast will be cooked
sooner. Roast large chunks of meat directly on the grid, with
intercepting pan underneath.
Attention when roasting!
Roasting tables indicate suggested temperatures, guide level
and roasting times. Roasting time largely depends upon the
type of meat, its size and quality, so you may expect some
variations.
• Roasting of large chunks of meat may produce excessive
steaming and dew formation at the oven door. This is quite
normal, and does not affect the operation of the oven.
However, after the completion of roasting wipe the oven door
and the glass thoroughly.
• Roasting of red meat, poultry and fish is rational if the roast
exceeds one kilogram in size.
• Add as much liquid as necessary to prevent burning of juice,
dripping from meat. Roast must be surveyed at all times,
and liquid added if necessary.
• At approximately the middle of the indicated time turn the
roast round, especially if you use the deep roast dish.
• When roasting on the grill grid, place the grid in the deep
roasting pan and insert both into the sliding guide. The
bottom pan will intercept dripping fat.
• Never leave roast to cool in the oven, as it might produce
dew and corrosion of the oven.