For the user gb – Bompani BO683SC/N User Manual
Page 22
22
For the user
GB
DESSERT BAKING TIPS
The kitchen is fi tted with an enamelled DESSERT TRAY, of
the same shape as the drip tray, but with a shallower central
cavity, which is essential for ensuring best results when baking
desserts.Desserts should be baked at a moderate heat (150 to
200 °C), with the oven preheated for around ten minutes.
Do not open the door before at least _ of the baking time has
passed.
Type of Sweet
Level
Temperature
°C
Cooking time minutes
Static
Ventilated
Static
Ventilated
Sponge Cake
2
2
160 - 180
150 - 170
50 - 65
Fruit cake
2
2
160 - 180
150 - 170
45 - 55
Biscuits
2
2
170 - 190
150 - 170
15 - 20
Cake base
2
2
170 - 190
160 - 170
20 - 25
Apple cake
2
2
170 - 190
150 - 170
50 - 65
Cheesecake
2
2
180 - 200
150 - 170
65 - 75
Biscuit base
2
2
170 - 190
160 - 180
30 - 40
Leaven cakes
2
2
170 - 190
160 - 180
35 - 45
Leaven biscuits
2
2
170 - 190
150 - 170
25 - 35
Pizza
2
2
200 - 210
180 - 200
25 - 40
Puff pastry
2
2
190 - 210 *
180 - 200
35 - 45
Macaroons
2
2
120 - 140 *
100 - 120 *
40 - 60
Cakes and Biscuits Table
Meat Table
Type of meat
Level
Temperatur
°C
Cooking time minutes
Static
Ventilated
Static
Ventilated
Roast pork ( 2 pounds)
2
2
190 - 210
165 - 180
90 - 120
Fillet of pork (2 pounds)
2
2
180 - 200
165 - 180
70 - 80
Meat loaf (2 pounds)
2
2
190 - 210
170 - 190
55 - 70
Rinderbraten ( 1 kg)
2
2
190 - 210
170 - 190
100 - 120
Roast beef (2 pounds)
2
2
200 - 220*
180 - 190*
35 - 45
Roast veal (2 pounds)
2
2
190 - 210
165 - 180
100 -120
Goose (8 - 11 pounds)
2
2
180 - 200
165 - 180
150 - 180
Chicken (2 pounds)
2
2
180 - 200
165 - 180
55 - 70
Turkey (8 - 11 pounds)
2
2
180 - 200
165 - 180
180 - 220
Fish (3 pounds)
2
2
190 - 210
165 - 180
45 - 70
Beaten mixtures should be stiff and cling to the spoon; excessive
liquidity simply prolongs baking to no effect.
The table below will serve as a guide, bearing in mind that coo-
king times and temperatures may vary depending on the type
and amount of foods cooked and personal taste.