ENGLISH 24
Cooking times table
1st rack of the oven is the
Maximum load capacity of oven tray:
4 kg (8.8 lb).
The timings in this chart are meant as a
guide. Timings may vary due to
temperature of food, thickness, type and
your own preference of cooking.
Baking and roasting
number
position
(°F)
(approx. in
min.)
paper
pastry
(casserole)
then 355…375
then 355…375
then 355…375
It is suggested to perform preheating for all foods.
(**) For preheating, set the required temperature, the thermostat lamp will go out when the
required temperature is reached.
(**) In a cooking that requires preheating, preheat at the beginning of cooking until the
thermostat lamp turns off.
Tips for baking cake
• If the cake is too dry, increase the temperature
by 50°F (10°C) and decrease the cooking time.
• If the cake is wet, use less liquid or lower the
temperature by 50°F (10°C).
• If the cake is too dark on top, place it on a
lower rack, lower the temperature and increase
the cooking time.
• If cooked well on the inside but sticky on the
outside, use less liquid, lower the temperature
and increase the cooking time.
Tips for baking pastry
• If the pastry is too dry, increase the
temperature by 50°F (10°C) and decrease the
cooking time. Dampen the layers of dough with
a sauce composed of milk, oil, egg and
yoghurt.
• If the pastry takes too long to bake, pay care
that the thickness of the pastry you have
prepared does not exceed the depth of the
tray.
• If the upper side of the pastry gets browned,
but the lower part is not cooked, make sure
that the amount of sauce you have used for the
pastry is not too much at the bottom of the
pastry. Try to scatter the sauce equally between
the dough layers and on the top of pastry for
an even browning.
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