Tables And Tips - BALAY 3HB509X 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
Short pastry base (fruits cake)
Caramel custard (water bath)
Cakes on the tray
Fresh pizza*
Muffins*
Biscuits
*
Shortbread
* When baking on two levels, always place the flat enamel tray on the lower level and the deep enamel tray on the
upper level.
** Baking trays may be obtained as optional accessories from specialist shops.
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).
All manuals and user guides at all-guides.com
Tin on the wire grill
Large/rectangular tin
3 cake tins**
Springform cake tin
Springform cake tin
Baking tin for custard in
saucepan with water
Tray
Enamel
Flat enamel
Deep enamel
Enamel
Flat enamel
Deep enamel
Tray
Level
Enamel 3
Flat enamel 2
Deep enamel 4
Level Heating
t
2
T
2+4
t
1
t
1
t
1
Level Heating
0
2
T
0
2 /
4
t
3
T
2
4
Heating Temperature ºC
t
160 170
T
0
/ 160 170
Temperat Time
ure ºC
170 190 50 60 min.
150 170 70 90 min.
160 170 40 45 min.
180 200 25 35 min.
200 210 40 55 min.
Temperature ºC Time
180 190 20 25 min.
180 190 35 45 min.
160 180 25 35 min.
160 170 25 35 min.
Time
20 30 min.
20 25 min.
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