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Baking pastry
Only use one level and dark baking sheets or trays. In
light-coloured baking sheets or trays, the browning of
the pastry will be poorer, as such equipment will refl ect
the heat.Always place the baking trays on the grid. If you
are using the supplied baking sheet, remove the grid.
Cooking time will be shorter if the oven is preheated.
Type of food Guide level
(from the bottom)
Temperature
(°C)
Cooking time
(min)
PASTRY
White bread, 1 kg * 2
220 10-15
180-190 30-40
Buckwheat bread, 1 kg *
2 180-190 50-60
Whole grain bread, 1 kg *
2 180-190 50-60
Rye bread, 1 kg * 2 180-190 50-60
Spelt bread, 1 kg * 2 180-190 50-60
Sweet soufflé 2 170-190 40-50
Bread rolls * 2 190-210 20-30
Walnut cake 1 170-180 50-60
Sponge cake * 1 160-170 30-40
Macarons (meringue
pastry)
2 130-150 15-25
Vegetable rolls
2 190-200 25-35
Fruit rolls
2 190-200 25-35
Small pastries made with
yeast dough
2 200-210 20-30
Cabbage pirozhki * 2 190-200 25-35
Fruitcake
1 130-150 80-100
Meringue cookies
2 80-90 110-130
Jelly-filled rolls (Buchtel)
2 170-180 30-40
Tip Use
Is the cake done? • Pierce the cake at the top with a wooden toothpick or skewer. If there are no traces on the
pick or the skewer when pulled out, the cake is done.
Did the cake collapse? • Check the recipe.
• Next time, use less liquid.
• Note the mixing time when using small mixers, blenders etc.
The cake is too light at the
bottom?
• Use a dark-coloured baking sheet or tray.
• Place the baking sheet one guide lower and switch on the lower heater towards the end of
the cooking progress.
Cake with moist stuffing is
underdone?
• Increase temperature and extend baking time.
Do not insert the deep baking tray into the fi rst guide.
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