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BAKING IN THE OVEN
Baking
We recommend using the baking trays which were provided with your cooker which
should be put on the drying rack;
Before the cake is taken out of the oven, check if it is ready using a wooden stick (if
the cake is ready the stick should come out dry and clean after being inserted into the
cake);
After switching off the oven it is advisable to leave the cake inside f or about 5 min.;
The baking parameters given in tables are approximate and can be corrected based
on your own experience and cooking preferences;
If information given in recipe books is significantly different from the values included
in this instruction manual, please apply the instructions from the manual.
CAKE TYPE
TEMPERATURE
(℃)
WARMED UP
Fruit cake
170
Victoria sponge
170
Sponge layer cake
170
Buns
180
Teacake
180
Cake (crispy base)
200
Puff pastry
230-250
17
TEMPERATURE
BAKING TIME
LEVEL FROM
(℃)
IN MINUTES
THE BOTTON
160
60-70
150-160
20-40
150-160
20-30
170
30-50
180
40-50
180
40-60
200-220
15-20
BAKING IN THE OVEN
Roasting meat
Cooking meat weighing over 1 kg in the oven, but smaller pieces should be cooked
on the gas burners.
Use heatproof ovenware for roasting, with handles that are also resistant to high
temperatures;
When roasting on the drying rack or the grate we recommend that you place a baking
tray with a small amount of water on the lowest level of the oven;
It is advisable to turn the meat over at least once during the roasting time and during
roasting you should also baste the meat with its juices or with hot salty wat er – do not
pour cold water over the meat.
TYPE OF MEAT
BEEF
Roast beef or fillet rare
Oven warmed up juicy
("medium")
Oven warmed up "well
done"
Oven warmed up roast joint
PORK
Roast joint
VEAL
LAMB
VENISON
POULTRY
Chicken
2
Goose (approx. 2 kg)
2-3
FISH
2-3
3
●
The figures presented in the table refer to a portion of 1kg,if the
3
portion is larger than that an additional 30-40 minutes should be
3
added for each additional kilogram.
3
LEVEL FROM THE
TEMPERATURE(℃)
BOTTON
3
3
3
2
2
Ham
2
Fillet
3
2
2
2
2
2
2
TIME*
IN MINUTES
Per 1 cm
250
12-15
250
15-25
210-230
25-30
200-220
120-140
200-210
90-140
200-210
60-90
210-230
25-30
200-210
90-120
200-220
100-120
200-220
100-120
220-250
50-80
190-200
150-180
210-220
40-55
18
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