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BAKING IN THE OVEN
Pastry Baking Table
BAKING IN THE OVEN
Type of pastry
Guide level
(from down
upwards)
Temp( )
Baking time
(in min.)
Sweet pastry
Raisin cake 2 160-170 55-70
R ing cake 2 160-170 60-70
Tree cake (tart
form)
2 160-170 45-60
C heese cake
(tart form)
2 180-190 60-80
Fruit cake 2 190-200 50-70
Fruit cake with
icing
2 180-190 60-70
Sponge cake 2 180-190 30-40
Flake cake 3 190-200 25-35
Fruit cake mix
dough
3 180-190 50-70
C herry cake 3 190-210 30-50
Jelly roll 3 190-200 15-25
Fruit fan 3 160-170 25-35
Plait bun 2 190-210 35-50
C hristmas cake 2 180-190 45-70
Apple pie 2 190-210 40-60
Puff paste 2 180-190 40-60
Salted pastry
Bacon roll 2 190-200 45-60
Pizza 2 220-240 30-45
Bread 2 200-220 50-60
Rolls 2 210-230 30-40
C ookies
C araway roll 3 180-190 15-25
B iscuits 3 180-190 20-30
Danish pastry 3 190-210 20-35
Flaky pastry 3 200-210 20-30
C ream puff 3 190-210 25-45
Deep frozen
pastry
Apple pie,
cheese pie
2 190-210 50-70
C heese cake 2 190-200 65-85
Pizza 2 210-230 20-30
C hips for oven 2 210-230 20-35
Potato fries for 2 210-230 20-35
23
22
Roasting
Best results are obtained with the
engagement of both upper and lower.
Best heating mode for each type of
roasting pan is indicated by bold print in
the Roasting Tables.
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
neat. 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 drippin
g fat.
Never leave roast to cool in the oven, as
it might produce dew and corrosion of
the oven.
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