Operating Instructions

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Tips on baking
Is the cake cooked?
At the end of the cooking time, insert a metal skewer into the highest point of the
cake and then withdraw it. If the batter does not stick to the metal skewer, the cake
is cooked.
The sponge cake has collapsed after I take it out of the oven
Check the recipe. Check the instructions relating to mixing time. Ensure the oven
door is not opened during cooking.
The pastry is too light-coloured
A dark-coloured baking tray cooks dishes faster and browns foods more than lighter
coloured pans. Place the tray one shelf position lower, or turn on the lower heater
towards the end of the cooking process.
Pastries with a moist lling (e.g. deep lled pie) is not cooked
Reduce the temperature and extend the cooking time.
Baking
Only use one level and dark baking trays. On light-coloured baking trays, the
browning of the pastry will be less effective. Always place the baking trays on the
wire shelf. If you are using the supplied baking tray, remove the wire shelf. Cooking
time will be shorter if the oven is preheated.
Food type
Shelf position
(from the base)
Temperature (°C)
Cooking time
(minutes)
Pastry
Savoury soufflé 2 190-200 30-35
Sweet soufflé 2 190-200 30-35
Rolls * 2 200-220 30-40
Bread * 2 180-190 50-60
White bread * 3 180-190 45-55
Buckwheat bread * 3 180-190 45-55
Whole grain bread * 3 180-190 45-55
Rye bread * 3 180-190 45-55
Spelt bread * 3 180-190 45-55
Walnut cake 2 180 45-55
Sponge cake * 3 160-170 25-30
Cheesecake 2 170-180 65-75
Cupcakes 3 170-180 25-30
Small pastries made with yeast
dough
3 200-210 25-30
Cabbage pirozhki 3 200-210 25-30
Fruitcake 3 140-190 90
Meringue 3 120 90
Warning
Do not insert the deep baking tray into the 1st shelf position.
Cooking Modes and Charts