Beko OIE 22101 X - Инструкция (Страница 18)

Cooking times table
[H The values indicated in the table
below are data indicative. They
may vary according to the type of
food as well as your preferences
of cooking.
Baking and roasting
[H Level 1 is the bottom level in the
oven.
Food Cooking level
number
Rack
position
Temperature
(°C)
Cooking time
(min.) (approx.)
**Cake in tray One level iZ] 3 175 25 . ..30
**Cake in mould One level H 2 175 40 . .. 50
**Cakes in paper One level
H
3 175 25 . .. 30
**Sponge cake One level S 3 200 5 .. . 10
**Cookies One level H 3 175 25 . .. 30
**Dough pastry One level S 2 200 30 . .. 40
**Filled savory
pastry
One level
□
2 200 25 . .. 35
**Leaven One level IZj 2 200 35 . .. 45
** Lasagne One level jz] 2-3 200 30. ..40
**Pizza One level S 2 200 ... 220 15 . ..20
Beefsteak
(whole)/ Roast One level
B
3 25 min. 250/max
after 180 ... 190
100 . .. 120
Lamb haunch
(casserole) One level
IS
3 25 min. 220 after
180 ... 190
70 . .. 90
Roast chicken One level
B
2 15 min. 250/max
after 180 ... 190
55 . .. 65
Turkey (5.5 kg) One level
m
1 25 min. 250/max
after 180 ... 190
150 . .. 210
Fish One level Là] 3 200 20. ..30
(**) For preheating, set the required
temperature, the thermostat lamp will
go out when the required temperature
is reached.
Tips for baking cakes
1. If pastry is too dry,
» Increase the temperature by 10°C
and reduce the cooking time.
2. If pastry dropped,
» Use less liquid or lower the
temperature by 10°C.
3. If pastry is too dark on top,
» Place it on a lower rack, lower
temperature, and increase the cooking
time.
4. If 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
1. If the pastry is too dry,
» Increase the temperature some 10°C
and decrease the cooking time.
» Dampen the layers of dough with a
sauce composed of milk, oil, egg and
yoghurt.
2. If the pastry takes too long to bake,
» Pay care that the thickness of the
pastry you have prepared does not
exceed the depth of the tray and
remain level with it.
3. If the upper side of the pastry gets
browned, but the lower part is not
cooked.
18 I EN