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10.6 Using the oven
10.6.1 Turning the oven burner on
–
open the oven door completely
–
light a mach,
–
press the oven cavity burner control knob and turn
it in 'A' direction. While pressing it down ignite the
burner at the ignition point (10.6.1 and 10.6.2);
Continue pressing the knob for about 10 seconds
to allow activation of the flame failure safety de-
vice,
–
release the control knob,
–
if flame goes out repeat the above procedure and
extend the time the control knob is pressed by
another 5 seconds.
If the flame has accidentally extinguished, close
the gas flow and wait for at least 1 minute before
retrying to reignite the burner.
10.6.2 Turning the oven burner off
Set the oven knob on position zero.
10.7 BAKING CAKES
•
In the oven it is possible to cook any foods that are
normally prepared in the household.
•
Before placing the pastry in the oven, preheat the
oven compartment for about 10 minutes with the
oven door closed.
•
The compartment preheating temperature, and ba-
king time and temperature should be selected ac-
cording to the type of pastry or other food, following
the cooking recipe.
•
Care should be taken while preheating the oven
compartment. The preheating is recommended
for baking heavy pastries and those of big weight.
When the oven is too hot, the cake can sink or will
not rise.
•
In the first stage of baking the pastry rises. Pastries
that rise very quickly should be placed to the less
preheated oven in order to prevent the external
layer from getting brown quickly. At the end of ba-
king, lower the temperature to prevent drying and
developing the external layer that is too thick.
•
Cakes can be baked with the use of traditional ba-
king tins, teflon-coated tins, as well as ceramic and
glass forms (10.7.1).
•
The baking tins should be filled up to 2/3 of the-
ir height, and placed centrally on the grate shelf
(10.7.2).
•
When selecting the baking temperature and time,
the weight and consistency of pastry must be taken
into consideration.
•
The tins with dishes may be placed on any level of
the oven. However, the user should select the most
appropriate level for each dish based on their own
experience.
•
In order to check if the baking is ready, a few mi-
nutes before switching the oven off, a wooden rod
should be put into the cake; if the pastry does not
stick to the rod - the cake is ready. After the baking,
the cake should be preferably left in the oven for
another 5 minutes.
10.8 ROASTING MEAT
•
For roasting meat you can use ceramic pots, glass,
enamel and stainless steel pots, and cast-iron pots
with heat resistant handles (10.8.1 and 10.8.2).
The pots should be relatively low since it increases
heating effectiveness. Meat can also be placed
directly on the griddle. In such a case a drip tray
must always be placed below.
•
Roasting temperature depends on kind and weight
of meat. The bigger joint of meat is, the longer time
it needs, the temperature should be lower. On the
contrary, small portions of meat require shorter ro-
asting time, temperature should be higher.
•
To check how well the meat is done you must prick
it with a fork. If the juice does not go out meat is
ready.
Below, tables summarize approximate baking and
roasting timings for a few dishes. These are indicati-
ve values, and depend on oven temperature, weight
and kind of dish and personal preferences. The best
solution is to make several tries for a particular dish
and then note down the optimum time and tempera-
ture.
Kind of cake
Temperature [
Raised cake
(depending on
size)
Yeast cake
Sponge
Short crust
Puff pastries
Cookies
Kind of dish
Thin portions of
meat
Thick portions of
meat
Fish
Sausages
Toast
Small poultry
30
Table 3 Cake
0
C]
Timing [min]
180
15 - 50
150 – 160
20 - 40
160
20 - 30
200
25 – 40
200 – 250
15 - 20
170
30 - 50
Table 4 Roasting of meat
Timing [min]
One side
Second side
6
8
10
12
5
20
EN
4
6
8
10
2
15
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