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25
24
BAKING IN THE OVENBAKING IN THE OVEN
Baking
We recommend using the baking trays which were provided with your cooker which
should be put on the drying rack;
Before the cake is taken out of the oven, check if it is ready using a wooden stick(if
the cake is ready the stick should come out dry and clean after being inserted into the
cake);
After switching off the oven it is advisable to leave the cake inside for about 5 min.;
The baking parameters given in tables are approximate and can be corrected based
on your own experience and cooking preferences;
If information given in recipe books is significantly different from the values included
in this instruction manual, please apply the instructions from the manual.
CAKE TYPE
WARMED UP
( )
℃
TEMPERATURE
( )
℃
TEMPERATURE
BAKING TIME
IN MINUTES
LEVEL FROM
THE BOTTOM
Fruit cake
Victoria sponge
Sponge layer cake
Buns
Teacake
Cake(crispy base)
Puff pastry
170
170
170
180
180
200
230-250
160
150-160
150-160
170
180
180
200-220
2
2-3
2-3
3
3
3
3
60-70
20-40
20-30
30-50
40-50
40-60
15-20
Roasting meat
Cooking meat weighing over 1 kg in the oven, but smaller pieces should be cooked
on the gas burners.
Use heat proof ovenware for roasting, with handles that also resistant to high
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;
temperature.
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.
TYPE OF MEAT
( )
℃
TEMPERATURE
TIME*
IN MINUTES
LEVEL FROM
THE BOTTOM
BEEF
Roast beef or fillet rare
Oven warmed up juicy
“ )”muidem(
Oven warmed up “well
done”
Oven warmed up roast joint
PORK
Roast joint
Ham
Fillet
VEAL
LAMB
VENISON
POULTRY
Chicken
Goose(approx.2 kg)
FISH
250
250
210-230
200-220
200-210
200-210
210-230
200-210
200-220
200-220
190-200
220-250
210-220
3
3
3
2
2
2
3
2
2
2
2
2
2
12-15
15-25
25-30
120-140
90-140
60-90
25-30
90-120
100-120
100-120
150-180
50-80
40-55
Per 1 cm
The figures presented in the table refer to a portion of 1kg, if the portion is
larger is larger than that an additional 30-40 minutes should be added for each
additional kilogram.
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