26
Baking pastry
Preheating is recommended.
Biscuits and cookies can be baked in shallow baking sheets on several levels simultaneously (2nd and 3rd).
Note that baking time can diff er even with if the baking sheets used are the same. The biscuits in the upper baking sheet
may be ready sooner than those in the lower one.
Always place the baking trays on the grid. If you are using the supplied baking sheet, remove the grid.
For even browning, make sure the biscuits are of the same thickness.
Food Guide (from the
bottom)
Temperature (°C) Cooking time
(minutes)
PASTRY
Cake 2 150-160 45-60
Sponge cake 2 150-160 25-35
Crumble cake 2 160-170 25-35
Fruit cake, sponge 2 150-160 45-65
Plum cake 2 150-160 35-60
Sponge roll* 2 160-170 15-25
Fruit cake, short crust 2 160-170 50-70
Challah (braided yeast bun) 2 160-170 35-50
Apple strudel 2 170-180 40-60
Jelly-filled rolls (Buchtel) 2 170-180 30-35
Pizza * 2 190-210 25-45
Biscuits, short crust 3 150-160 15-25
Biscuits, pressed 3 150-160 15-28
Cookies, leavened 3 170-180 20-35
Cookies, phyllo dough 3 170-180 20-30
Cream-filled pastry 3 180-190 25-45
PASTRY – FROZEN
Apple and cottage cheese strudel 3 170-180 50-70
Cheesecake 3 160-170 65-85
Pizza 3 170-180 20-30
Fried potatoes, oven-ready 3 170-180 20-35
Croquettes, oven-baked 3 170-180 20-35
Yoghurt 3 40 240
Do not insert the deep baking tray into the fi rst guide.
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