Jocel JFE011183 Manual De Instrucciones página 64

BAKING IN THE OVEN – PRACTICAL HINTS
TABLE 1: Cakes
Oven functions:
CAKE TYPE
Baking in cake tins
Sponge cake/marble cake
Victoria sponge
Base for a layer cake
Sponge layer cake
Fruit cake (crispy base)
Cheesecake( shortcrust base)
Teacake
Bread(e.g. wholegrain bread)
Baking on the trays prays provided with the cooker
Fruit cake(crispy base)
Fruit cake (with yeast)
Crumble cake
Sponge roll
Pizza (thin base)
Pizza (thick base)
Baking smaller items
Buns
Puff pastry
Meringues
Choux burns
Roasting meat
! Cook meat weighing over 1 kg in the oven, but smaller pieces should be cooked on the gas
burners.
! Use heatproof ovenware for roasting with handles that are also resistant to high temperatures;
! It is advisable to turn the meat over at least once during the roasting time and during roasting
you should also baste the meat with its juices or with hot salty water-do not pour cold water
over the meat.
Bottom + top heaters
LEVEL
BOTTOM + TOP HEATERS
TEMPERATURE
[ºC]
2 170-180
2 160-180
2-3 170-180
2 170-180
2 160-180
2 210-220
3 170-180
3 160-170
2 180-200
3 200-240
2 190-210
3 160-170
3 180-190
3 90-110
-60-
BAKING TIME
[min]
60-80
68-80
20-30
30-40
60-70
60-90
40-60
50-60
35-60
30-50
30-40
10-15
10-15
30-50
10-30
18-25
80-90
35-45