Operation Manual

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Baking pastry
Only use one level and dark baking sheets or trays. In light-coloured baking sheets or
trays, the browning of the pastry will be poorer, as such equipment will reflect the heat.
Always place the baking trays on the grid. If you are using the supplied baking sheet,
remove the grid. Cooking time will be shorter if the oven is preheated.
Type of food Guide level
(from the
bottom)
Temperature
(°C)
Cooking time
(min)
PASTRY
White bread* 2 180-190 60
Buckwheat bread* 2 180-190 50
Whole grain bread* 2 180-190 50
Rye bread* 2 180-190 50
Spelt bread* 2 180-190 60
Sweet soufflé 1 170-180 35-45
Soufflé 1 170-180 35-45
Rolls * 2 200-220 30-40
Walnut cake 1 180 55-60
Sponge cake* 2 160-170 20-30
Macarons (meringue pastry) 2 120-140 15-30
Vegetable rolls 2 190-200 15-20
Fruit rolls 2 190-200 25-30
Cheesecake 1 170-180 65-75
Cupcakes 2 160-170 20-30
Small pastries made with yeast dough 2 190-200 20-25
Cabbage pirozhki* 2 180-190 30-40
Fruitcake 2 130 120
Meringue cookies 2 90 120