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CAKE TYPE TEMPERATURE
(℃)
WARMED UP
TEMPERATURE
(℃)
BAKING TIME
IN MINUTES
LEVEL FROM
THE BOTTON
Fruit cake 170 160 60-70 2
Victoria sponge 170 150-160 20-40 2-3
Sponge layer cake 170 150-160 20-30 2-3
Buns 180 170 30-50 3
Teacake 180 180 40-50 3
Cake (crispy base) 200 180 40-60 3
Puff pastry 230-250 200-220 15-20 3
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.
GB
40
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 LEVEL FROM THE
BOTTON
TEMPERATURE(℃)
TIME*
IN MINUTES
BEEF
Roast beef or fillet rare
Oven warmed up juicy
(“medium”)
Oven warmed up “well
done”
Oven warmed up roast joint
3
3
3
2
250
250
210-230
200-220
Per 1 cm
12-15
15-25
25-30
120-140
PORK
Roast joint
Ham
Fillet
2
2
3
200-210
200-210
210-230
90-140
60-90
25-30
VEAL 2 200-210 90-120
LAMB 2 200-220 100-120
VENISON 2 200-220 100-120
POULTRY
Chicken
Goose (approx. 2 kg)
2
2
220-250
190-200
50-80
150-180
FISH 2 210-220 40-55
The figures presented in the table refer to a portion of 1kg,if the
portion is larger than that an additional 30-40 minutes should be
added for each additional kilogram.
●
GB
41