Bedienungsanleitung Gorenje b 3400 e (Seite 5 von 13) (Englisch)

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Instructions for use, installation and connection

Baking pastry

Most appropriate position for baking is the application of both

upper and lower heater, or the hot air.

Note! Grease filter must always be removed!

Warnings

• When baking pastry, strictly follow the instructions regarding

the selection of guide level, temperature and baking time,

and do not rely on any previous experience, because

information indicated in the baking tables have been

determined and tested specially for this particular type of

oven.

• In case you may not find any particular type of cake in the

tables, use the information available for the next most similar

type of cake.

Baking with upper and lower heater

• Use only a single guide level.

• This baking position is especially suitable for baking dry

pastry, bread and teacakes.Use dark baking pans. Light

pans reflect heat and pastry is not adequately browned.

• Always place baking pans on the grid rack. Remove the grid

only if baking in the flat biscuit tray, supplied with the

appliance.

• Preheating shortens the baking time. Do not put the cake in

the oven until proper temperature is obtained, and until the

red signal lamp goes off for the first time.

Baking tips

Is pastry baked?

Pierce the cake with a wooden peg at the thickest part. If the

dough does not stick to it, the cake is baked. You may switch

off the oven and use the remaining heat.

Pastry has fallen

Check the recipe. Use less fluids next time. Follow the mixing

times, especially when using powered kitchen mixers.

Pastry is too light below

Use dark baking pan next time, or place the pan one level

lower, or switch on the lower heater a while before the

completion.

Cheese cake is undercooked

Next time reduce the baking temperature and extend the

baking time.

Warnings regarding the baking tables:

• The tables indicate the temperature range. Always select

lower temperature first. You may always increase the

temperature in case pastry needs more baking.

• Baking times are indicative only. They may vary in

dependence of individual characteristics.

• The asterix indicates that the oven requires preheating.

Pastry Baking Table

Type of pastry Guide level (from down

upwards)

Temp.

(°C)

Baking time

(in min.)

Sweet pastry

Raisin cake 2 160-170 55-70

Ring cake 2 160-170 60-70

Tree cake (tart form) 2 160-170 45-60

Cheese cake (tart form) 2 170-180 60-80

Fruit cake 2 180-190 50-70

Fruit cake with icing 2 170-180 60-70

Sponge cake* 2 170-180 30-40

Flake cake 3 180-190 25-35

Fruit cake, mix dough 3 170-180 50-70

Cherrycake 3 180-200 30-50

Jelly roll* 3 180-190 15-25

Fruit flan 3 160-170 25-35

Plait bun 2 180-200 35-50

Cristmass cake 2 170-180 45-70

Apple pie 2 180-200 40-60

Puff paste 2 170-180 40-60

Salted pastry

Bacon roll 2 180-190 45-60

Pizza* 2 210-230 30-45

Bread 2 190-210 50-60

Rolls* 2 200-220 30-40

Caraway roll 3 170-180 15-25

Biscuits 3 170-180 20-30

Danish pastry 3 180-200 20-35

Flaky pastry 3 190-200 20-30

Cream puff 3 180-200 25-45

Deep frozen pastry

Apple pie, cheese pie 2 180-200 50-70

Cheese cake 2 180-190 65-85

Pizza 2 200-220 20-30

Chips for oven* 2 200-220 20-35

Potato fries for oven 2 200-220 20-35

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