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19
BAKING IN THE OVEN-PRACTICAL HINTS
TABLE 1: Cakes
Oven functions: cake (bottom and top heaters + fan)
BAKING TYPE
TEMPERATURE
[℃]
BAKING TIME
[min]
Baking in cake tins
Meringues
Victoria sponge
Teacake
Layer cake
80
150
150
150
60-70
65-70
60-70
25-35
Baking on the trays provided with the cooker
Yeast cake
Crumble cake
Fruit cake
Sponge cake
150
150
150
150
40-45
30-45
40-55
30-40
Caution!
When using the cake function of the oven it is necessary to initially heat up
the oven chamber, Using the third level from the bottom is recommended
for baking.
Roasting meat
! cook meat weighing over 1 kg in the oven, but smaller pieces should be cooked on
the gas burners.
! use heatproof ovenware for roasting with handles that are also resistant to high
temperatures;
! when roasting on the drying rack or the grate we recommend that you place a baking
tray with a small amount of water on the lowest level of the oven;
! It is advisable to turn the meat over at least once during the roasting time and during
roasting you should also baste the meat with its juices or with hot salty water-do
not pour cold water over the meat.
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