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BAKING IN THE OVEN- PRACTICAL HINTS
TABLE 1A: Cakes
Oven functions:
Baking in cake tins
Meringues
Victoria sponge
Teacake
Layer cake
Baking on the trays provided with the cooker
Yeast cake
Crumble cake
Fruit cake
Sponge cake
Caution!
When using the cake function of the oven it is necessary to initially heat up
the oven chamber, Using the third level from the bottom is recommended
for baking.
Roasting meat
! cook 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
not pour cold water over the meat.
cake (bottom and top heaters + fan)
BAKING TYPE
the meat with its juices or with hot salty water-do
TEMPERATURE
BAKING TIME
[℃]
80
150
150
150
150
150
150
150
25
[min]
60-70
65-70
60-70
25-35
40-45
30-45
40-55
30-40
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