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BAKING IN THE OVEN – PRACTICAL HINTS
Baking
For baking you can use commercially available moulds and trays, which should
be placed on the wire grid. It is recommended that you use aluminium or silver-
coloured tins, which should fit within the outline of the wire grid. Muffin and
cupcake tins and moulds should be placed transversely in the oven cavity.
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 for 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 in-
cluded in this instruction manual, please apply the instructions from the manual.
CAKE TYPE
Fruit cake
Victoria sponge
Sponge layer cake
Buns
Teacake
Cake (crispy base)
Puff pastry
TEMPERATURE [°C] BAKING TIME
TEMPERATURE [°C]
warmed up
170
170
170
180
180
200
230-250
89
IN MINUTES
160
60-70
150-160
20-40
150-160
20-30
170
30-50
180
40-50
180
40-60
200-220
15-20
LEVEL
FROM THE
BOTTOM
2
2-3
2-3
3
3
3
3
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