Jocel JPK4GI200136 - Baking Guide; Baking in Cake Tins

Baking
 Recommend to use the baking trays which were provided with your oven;
 It is also possible to bake in cake tins and trays bought elsewhere which should be put on the drying rack;
for baking it is better to use black trays which conduct heat better and shorten the baking time;
 Shapes and trays with bright or shiny surfaces are not recommended when using the conventional heating
method( top and bottom elements) , use of such tins can result in undercooking the base cakes;
 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 included in this instruction
manual, please apply the instructions from the manual.
Guide
 Baking in cake tins
CAKE TYPE
BOTTOM+TOP ELEMENTS
ULTRA-FAN
BAKING TIME
[min]
LEVEL
TEMPERATURE [℃]
LEVEL
TEMPERATURE [℃]
Sponge cake/marble cake
2
170-180
2
150-170
60-80
Victoria sponge
2
160-180
2
150-170
68-80
Base for a layer cake
2-3
170-180
2-3
160-170
20-30
Sponge layer cake
2
170-180
N/A
N/A
30-40
Fruit cake (crispy base)
N/A
N/A
2-3
160-180
60-70
Cheesecake(shortcrust
base)
N/A
N/A
2
140-150
60-90
Teacake
2
160-180
2
150-170
40-60
Bread (e.g.: wholegrain
bread)
2
210-220
2
180-200
50-60
 Baking on the trays prays provided with the cooker
CAKE TYPE
BOTTOM+TOP ELEMENTS
ULTRA-FAN
BAKING TIME
[min]
LEVEL
TEMPERATURE [℃]
LEVEL
TEMPERATURE [℃]
Fruit cake(crispy base)
3
170-180
2
160-170
35-60
Fruit cake (with yeast)
N/A
N/A
2
160-170
30-50
Crumble cake
3
160-170
2
150-170
30-40
Sponge roll
2
180-200
N/A
N/A
10-15
Pizza (thin base)
3
200-240
N/A
N/A
10-15
Pizza (thick base)
2
190-210
N/A
N/A
30-50
 Baking smaller items
CAKE TYPE
BOTTOM+TOP ELEMENTS
ULTRA-FAN
BAKING TIME
[min]
LEVEL
TEMPERATURE [℃]
LEVEL
TEMPERATURE [℃]
Buns
3
160-170
2
150-160
10-30
Puff pastry
3
180-190
2
170-190
18-25
Meringues
3
90-110
80-90
Choux buns
N/A
N/A
2
170-190
35-45
52