BAKING IN THE OVEN
BAKING IN THE OVEN
Roasting
Best results are obtained with the
engagement of both upper and lower
Best heating mode for each type of
roasting pan is indicated by bold print in
the Roasting Tables.
Tips regarding roasting pans
Use light enamel pans, temperature
resistant glass pans, clay dishes or
wrought iron dishes.
Stainless steel dished are not
recommendable because they
excessively reflect heat.
Cover your roast or wrap it in foil. It will
preserve its juice and the oven will
remain cleaner.
If you leave the pan uncovered the roast
will be cooked sooner. Roast large
chunks of meat directly on the grid, with
intercepting pan underneath.
Attention when roasting!
Roasting tables indicate suggested
temperatures, guide level and roasting
times. Roasting time largely depends upon
the type of meat, its size and quality. So
you may expect some variations
Roasting of large chunks of meat may
produce excessive steaming and dew
formation at the oven door. This is quite
normal, and does not affect the
and
operation of the oven.
However, after the completion of
roasting wipe the oven door and the
glass thoroughly.
Roasting of red meat, poultry and fish is
rational if the roast exceeds one
kilogram in size.
Add as much liquid as necessary to
prevent burning of juice, dripping from
meat. Roast must be surveyed at all
times. And liquid added if necessary.
At
approximately the middle of the
indicated time turn the roast round,
especially if you use the deep roast dish.
When roasting on the grill grid, place the
grid in the deep roasting pan and insert
both into the sliding guide. The bottom
pan will intercept dripping fat.
Never leave roast to cool in the oven, as
it might produce dew and corrosion of
the oven.
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Pastry Baking Table
Type of pastry
Guide level
(from down
upwards)
Temp
(
℃
)
Baking time
(in min.)
Sweet pastry
Raisin cake
2
160-170
55-70
Ring cake
2
160-170
60-70
Tree cake (tart
form)
2
160-170
45-60
Cheese cake
(tart form)
2
180-190
60-80
Fruit cake
2
190-200
50-70
Fruit cake with
icing
2
180-190
60-70
Sponge cake
2
180-190
30-40
Flake cake
3
190-200
25-35
Fruit cake mix
dough
3
180-190
50-70
Cherry cake
3
190-210
30-50
Jelly roll
3
190-200
15-25
Fruit fan
3
160-170
25-35
Plait bun
2
190-210
35-50
Christmas cake
2
180-190
45-70
Apple pie
2
190-210
40-60
Puff paste
2
180-190
40-60
Salted pastry
Bacon roll
2
190-200
45-60
Pizza
2
220-240
30-45
Bread
2
200-220
50-60
Rolls
2
210-230
30-40
Cookies
Caraway roll
3
180-190
15-25
Biscuits
3
180-190
20-30
Danish pastry
3
190-210
20-35
Flaky pastry
3
200-210
20-30
Cream puff
3
190-210
25-45
Deep fr ozen
pastry
Apple pie,
cheese pie
2
190-210
50-70
Cheese cake
2
190-200
65-85
Pizza
2
210-230
20-30
Chips for oven
2
210-230
20-35
Potato fries for
2
210-230
20-35
