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Cooking guidelines
food
pastries
angel food cake
sponge cake
swiss roll
cake
biscuits
shortbread
cream dessert
cookies
pound cake
cheesecake
ring cake
choux pastry
shortcrust pastry tart
puff pastry tart
other
pate (1 kg)
savoury tart
casseroles (hotpot, stew)
bread (500 g flour)
Preheat the oven to the indicated temperature
46
temperature
level
150 °C
on the shelf at level 2
150 °C
on the shelf at level 1
150 °C
in the enamel dish at level 2
160 °C
on the shelf at level 1
180 °C
in the enamel dish at level 2
160 °C
in the enamel dish at level 2
160 °C
on the shelf at level 2
170 °C
in the enamel dish at level 2
170 °C
on the shelf at level 2
170 °C
on the shelf at level 1
spring-form mould, 26cm diameter
180 °C
on the shelf at level 1
in a special tin
180 °C
in the enamal dish at level 2
200 °C
on the shelf at level 2
250 °C
on the shelf at level 2
190 °C
On the shelf at level 1
170 °C
On the shelf at level 2, 20cm tin
160 °C
On the shelf at level 1, depending on the dish
220 °C
On the shelf at level 2
time
35 - 40 min
35 - 40 min
20 - 25 min
40 - 50 min
18 - 22 min
20 - 25 min
35 - 40 min
20 - 30 min
40 - 50 min
65 - 75 min
45 - 50 min
35 - 40 min
40 - 45 min
30 - 40 min
90 min
55 - 65 min
90 - 180 min
25 - 30 min
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