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Cooking times table
B i he 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.
(*) In a cooking that requires preheating, preheat
at the beginning of cooking until the thermostat
lamp turns off.
Tips for baking cake
e
_Ifthe cake is too dry, increase the
temperature by 10°C and decrease the
cooking time.
e
_|fthe cake is wet, use less liquid or lower
the temperature by 10°C.
e
_Ifthe cake is too dark on top, place it on a
lower rack, lower the temperature and
increase the cooking time.
e
|f 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
e
_|fthe pastry is too dry, increase the
temperature by 10°C and decrease the
cooking time. Dampen the layers of dough
with a sauce composed of milk, oil, egg and
yoghurt.
e
_|fthe pastry takes too long to bake, pay
care that the thickness of the pastry you
Baking and roasting
1st rack of the oven is the bottom rack.
TE
EEE
EISEN
then 190
BE
have prepared does not exceed the depth o
the tray.
e
ifthe 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.
Cook the pastry in accordance with the
mode and temperature given in the cooking
table. If the bottom part is still not browned
enough, place it on one lower rack next
time.
Tips for cooking vegetables
e
_|f the vegetable dish runs out of juice and
gets too dry, cook it in a pan with a lid
instead of a tray. Closed vessels will
preserve the juice of the dish.
e
[fa vegetable dish does not get cooked, boil
the vegetables beforehand or prepare them
like canned food and put in the oven.
2 1/EN
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