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FanForced
Convection
FanAssisted
37
36
Pastry Baking Table
Type of pastry
Guide level
from down
upwards
Temp( ℃）
Temp( ℃）
Guide level
from down
upwards
Guide level
from down
upwards
Temp( ℃）
Baking time
( in min.)
Sponge cake/ marble
cake
Cheesecake
(shortcrust)
Base for a layer cake
Sponge layer cake
Fruit cake(crispy base)
Teacake
Bread(e.g.wholegrain bread)
Victoria sponge
Fruit cake(crispy base)
Fruit cake(with yeast)
Crumble cake
Sponge roll
Pizza
(thin base)
Pizza(thick base)
Puff pastry
Meringues
Choux buns
2
2
2-3
2
3
170-180
2
2
2
2
3
3
3
2
3
170-180
170-180
160-180
160-180
210-220
170-180
160-170
180-200
220-240
180-210
180-190
90-110
3
3
3
3
3
3
3
160-170
160-170
160-170
180-210
160-170
200-220
210-230
160-170
2
2
2-3
2-3
2
2
2
2
2
2
2
150-170
150-170
150-170
160-180
140-150
150-170
150-170
160-200
150-170
160-170
170-190
170-190
65-80
60-80
20-30
30-40
60-70
60-90
50-60
40-60
35-60
30-50
30-40
10-15
10-15
30-50
18-25
80-90
35-45
pans, temperature resistant glass
As stainless steel dishes reflect
If you cover your roast or wrap it in
foil, it will preserve its juices and the
Roasting
Tip regarding roasting pans
For best results, use light enamel
the heat, they are not recommended.
oven will remain clean.
The roast will be cooked quicker if it
be placed directly on the grid with
juices and melted fat.
is left uncovered. Large roasts can
the oven tray below for catching the
pans, clay dishes or cast iron dishes.
the type of meat, its size and quality. So
Roasting tables indicate suggested
temperatures, guide level and roasting
times. Roasting time largely depends upon
you may expect some variations
Attention when roasting!
produce excessive steaming and
operation of the oven.
However, after the completion of
grid in the deep roasting pan and insert
Roasting of large chunks of meat may
condensation on the oven door. This
is quite normal, and does not affect the
roasting wipe the oven door and the
Add as much liquid as necessary to
meat. Roast must be checked regularly
indicated time turn the roast round,
When roasting on the grill grid, place the
prevent burning of juice, dripping from
and liquid added if necessary.
especially if you use the deep roast dish.
both into the sliding guide. The bottom
pan will intercept dripping fat.
At approximately the middle of the
glass thoroughly.
Never leave roast to cool in the oven, as
it might produce condensation and corrosion
of the oven.
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