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.
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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.

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