Baking times and procedures
Traditional cakes, reminding us of memories linked to taste and smell, can sometimes burn.
In addition to the toothpick test, which is always useful, you can follow some easy procedures used to bake.
|0,5 Kg.||35 min.||190°C|
|0,75 Kg.||40 min.||190°C|
|1 Kg.||50 min.||190°C|
|Gas Oven||Electric Oven pre-heated||Ventilated Oven||Used for/to:|
|Level 1||100° - 120°||90° - 120°||Dry|
|Level 2||170°||140° - 160°||Cakes with a delicate garnish|
|Level 2||170° - 190°||150° - 170°||Sponge cakes|
|Level 3||200°||170° - 190°||Puff pastry cakes with filling, dough for cream puffs|
|Level 3-4||200° - 220°||170° - 190°||Cookies, puff pastry|
|Level 5-6||220° - 250°||200° - 230°||Grill or for Cookies or pastry, which can stand high temperatures (for example pizza or chickpea flat bread)|
Used for any kind of dish, in particular for high fat meat.
Just a little bit of grill can give more flavour to all kinds of dishes
Suited to savory pies and tart. Give a chef’s touch without any consequence in browning the food surface.
Suited to brown the food surface like lasagna, timbales, pasta or vegetable flans.
Perfect for meat like sausages, spare ribs or bacon.
Suited for thin slices of meat.
Grill thick slices of meat in a delicious manner, like the pig’s knuckle.
Forced Ventilated Mode
The best system for flans, cakes or roasts. You can cook various dishes at once without mixing their flavours together.
It is like a wood-fired brick oven. The bottom is crispy whereas the surface is soft.
Good for any kind of dish and the energy is saved.