Bedienungsanleitung Gorenje gin 4703 w (Seite 6 von 15) (Englisch)

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Instructions for use and installation

Pastry baking table

Type of pastry Guide level

(from down

upwards)

Temperature

(°C)

Baking time

(in min.)

Sweet pastry

Raisin cake 2 180-190 50-70

Square cake 2 180-190 60-75

Tree cake (tart form) 2 180-190 45-60

Cheese cake (tart form) 2 180-190 60-90

Fruit cake 2 190-200 50-70

Fruit cake with icing 2 180-190 60-70

Sponge cake* 2 190-200 30-40

Flake cake 3 200-210 25-35

Fruit cake, mix dough 3 190-200 50-70

Cherry cake 3 180-200 35-50

Jelly roll* 3 220-230 18-25

Fruit flan 3 190-200 25-35

Plait bun 2 180-190 25-45

Christmas cake 2 170-180 40-60

Apple pie 2 190-200 50-70

Puff paste 2 190-200 40-60

Salted pastry

Bacon roll 2 200-210 50-60

Pizza* 2 200-220 30-45

Bread* 2 170-180 15-20

2 240-250 45-50

Caraway rolls 3 190-200 15-30

Biscuits 3 200-210 15-25

Danish pastry 3 200-210 35-50

Flaky pastry 3 200-210 20-40

Cream puff 3 200-220 25-45

Deep frozen pastry

Apple pie, cheese pie 2 190-200 60-75

Cheese cake 2 180-190 70-90

Pizza 2 200-220 20-30

Chips for oven* 2 200-220 20-35

Potato fries for oven 2 200-220 20-35

Setting

12345678

Temperature

(v °C)

150 °C 160 °C 180 °C 200 °C 220 °C 240 °C 260 °C 280 °C

Roasting

The table below indicates the recommended temperatures,

times, and baking levels.

Tips regarding roasting pans

• Use light enamel pans, temperature resistant glass pans,

clay dishes or wrought iron dishes.

• Stainless steel dishes are not recommendable because they

excessively reflect heat.

• Never use roasting pans with plastic handles.

• Cover your roast or wrap it in foil. It will preserve its juice and

the oven will remain cleaner.

• If you leave the pan uncovered, the roast will be cooked

sooner. Roast large chunks of meat directly on the grid, with

intercepting pan underneath.

Attention when roasting!

Roasting tables indicate suggested temperatures, guide level

and roasting times. Roasting time largely depends upon the

type of meat, its size and quality, so you may expect some

variations.

• Roasting of red meat, poultry and fish is rational if the roast

exceeds one kilogram in size.

• Add as much liquid as necessary to prevent burning of juice,

dripping from meat. Roast must be surveyed at all times,

and liquid added if necessary.

• At approximately the middle of the indicated time turn the

roast round, especially if you use the deep roast dish.

• Roasting of large chunks of meat may produce excessive

steaming and dew formation at the oven door. This is quite

normal, and does not affect the operation of the oven.

However, after the completion of roasting wipe the oven door

and the glass thoroughly.

• When roasting on the grill grid, place the grid in the deep

roasting pan and insert both into the sliding guide. The

bottom pan will intercept dripping fat.

• Never leave your roast to cool down in the oven, as it

might produce dew and corrosion of the oven.

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