Tables And Tips - BALAY 3HB507C Instruction Manual

Tables and tips

Cakes and pastries
The temperature and cooking time you select depends on the quantity and type of
pastry. This is why ranges" are given in the tables.
Cakes in tins
Sponge cake
Traditional sponge mixture
Hot water sponge mixture
Short pastry base (fruits cake)
Caramel custard (water bath)
Frozen/chilled pizza
Cakes on the tray
Fresh pizza/Pie
Muffins
Biscuits
Shortbread
Meat, poultry, fish and gratins
The tables apply to insertion into a cold oven. The time specifications are provided as
guidelines only and depend on the type and quality of the meat.The weights indicated
in the table Poultry" refer to oven ready poultry (without stuffing).
Advice on roasting
The roasting result depends on the type and quality of meat.
Meat should be turned half way through the cooking time.
Turn whole poultry after two thirds of the grilling time.
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Tin on the wire grill
Large/rectangular tin
Springform cake tin
Springform cake tin
Springform cake tin
Baking tin for custard in
saucepan with water
Pizza tray
Tray
Enamel
Enamel
Tray
Level
Enamel 3
Level Heating
%
2
%
1
%
2
%
1
%
1
0
2
Level Heating
" 0
2 /
" 0
3 /
Heating Temperature ºC
%
160 170
Temperat Time
ure ºC
170 190 50 60 min.
160 170 40 45 min.
160 180 30 40 min.
180 200 25 35 min.
200 210 40 55 min.
200 220 20 30 min.
Temperature ºC Time
180 190 20 25 min.
160 170 30 35 min.
Time
20 30 min.
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