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EN
PRACTICAL ADVISES
Baking
It is advised to bake pastry and cakes on
the baking trays, which are provided as
oven equipment.
You also can bake on customary baking
trays, which are to be placed on the grate.
In this case baking trays out of black plate
are recommended. These trays have a
better heat conductivity, the baking time is
abbreviated and energy can be saved.
Some pastry is to be placed into a pre-
heated oven.
The oven is to be pre-heated carefully,
only for heavy pastry which have a big
mass and rise weakly. Pastry that rises
quickly can be placed into a weakly pre-
heated oven.
After turning off the oven you can check
the pastry quality with a wooden rod. (If
the pastry is baked well, the rod will be dry
and clean after sticking it in and pulling it
out.
After turning off the oven you should let
the pastry in it for 5 minutes.
Roasting and Stewing of meat
The following is advised:
Roasting and stewing of meat over 1 kg in
the oven. Smaller pieces are to be
prepared on the cooking zones.
For roasting meat on the grid is advised to
place a plate with water on the level under
the grid with the dish and refill water while
preparing
You should use jars with heat-resistant
handles.
