ROSIERES OV1453 User Instructions page 17

BAKING
Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown too quickly, cover them with grease-proof paper
or aluminium foil. Caution: the correct way to use foil is with the shiny side in towards the cake. If not the heat is reflected by the
shiny surface and does not penetrate the food. Avoid opening the door during the first 20 to 25 minutes of cooking: soufflés, brioches,
sponge cakes, etc. will tend to fall. You can check if cakes are done by pricking the centre with a knife blade or metal knitting needle.
If the blade comes out nice and dry, your cake is ready and you can stop cooking. If the blade comes out moist or with bits of cake
attached, continue baking but slightly lower the thermostat so that it is finished off without burning.
Recipes
Cake Conv cooking
Fruit tart in batter Conv cooking
Pound cake Conv cooking
Filled pie Conv cooking
Brioche Fan cooking
Sponge cake Fan cooking
Genoese cake Fan cooking
Choux pastry Fan cooking
Pastry base Fan cooking
Puff pastry Fan cooking
Meringues Fan+Lower element*
Fruit tart Fan+Lower element*
St Honoré Fan+Lower element*
* with fan and lower element, we recommend preheating with fan cooking to save time.
Cooking
Quantity
method
1,5 kg
for 6
1,5 kg
for 6
800 grs
40 pieces
for 6
6 pieces
1 tray
for 6
6 pieces
Cooking Cooking
°C
180-200° C 50+60 min
200-220° C 40-50 min
200-220° C 45-50 min
200-220° C 40-45 min
200° C 40-40 min
180-200° C 35-40 min
180-200° C 30-35 min
190° C
180-200° C 20-30 min
200° C 15-20 min
80-85° C 4
220° C 35-40 min
190° C 30-35 min
16 GB
Shelf level
time
1
1
1
1
1
1
1
35 min 1 / 3
1
1
hours 1
1
1 1
Tips
Ø 27
Ø 27
Ø 27 mould
Ø 27 mould
2 trays
Ø 27
e.g.
Bouchée
Ø profiteroles