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Baking pastry
Pre-heating of the oven is recommended.
Small pastries can be baked in low trays in several levels (2nd and 3rd).
Keep in mind that with different baking trays, the baking time may vary.
You may have to remove the upper tray sooner than the lower one.
Always place the baking pans on the grid; if you are using the supplied baking tray, remove
the grid.
Small pastries should be of the same thickness in order to achieve even browning.
Type of food Guide (from the
bottom)
Temperature
(°C)
Cooking time
(min)
PASTRY
Sponge cake 1 160-170 30-40
Crumble cake 2 170-180 25-35
Plum cake 1 160-170 30-40
Sponge roll * 2 170-180 15-25
Fruit cake, short crust 1 170-180 50-70
Challah (braided yeast bun) 2 170-180 35-50
Apple strudel 2 180-190 50-60
Pizza * 2 210-220 15-20
Biscuits, short crust * 2 160-170 15-25
Biscuits, pressed * 2 150-160 20-30
Small cakes * 2 150-160 20-30
Cookies, leavened 2 180-190 20-35
Cookies, phyllo dough 2 180-190 20-30
Cream-filled pastry 2 190-200 25-45
FROZEN PRODUCTS
Apple and cottage cheese
strudel
2 180-190 55-70
Pizza 2 190-200 20-35
Fried potatoes, oven-ready 2 210-220 25-40
Croquettes, oven-baked 2 210-220 20-35
Do not insert the deep baking tray into the first guide.
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