Type of baking
Shelf
Temperature °C
Time in minutes
Swiss rolls
1-2
190-210
10-12
Fruit tarts, short crust pastry
1-2
175-200
pre-baking, roll
10-15
Fruit tarts, short crust pastry
1-2
175
finishing 35-45
Fruit tarts, crumble pastry
1-2
190-200
25-35
Kransekage i ringe
1-2
210-230
10-12
Ugnspannkaka
1-2
210-220
15-30
Main oven
Hot Air Baking
Type of baking
Shelf
Temperature °C
Time in minutes
Bread rolls
2+4
175-185
15-20
Wholemeal rolls
2+4
165-180
20-30
Småt gærbrød med
fyld
2+4
170-180
15-20
Formbröd
1+4
170-190
30-40
Pretzels
2+4
160-170
15-20
White loaf / Limpor
2+4
170-180
35-45
Wholemeal loaf
2+4
160-170
35-45
Rye bread, mix
2+4
250
warming
- baking
2+4
160-170
60-70
Baguettes
2+4
180-200
20-30
Bradepandekage
3
150-160
50-60
Fruktkakor
3
140-150
70-80
Muffins
2+4
160-170
15-25
Rulltarta
3
190-210
6-15
Bullar
2+4
185-195
8-15
Längder/ Kransar
2+4
170-180
25-35
Pepparkakor
2+4
160-170
8-15
Formkage
2+4
150-160
30-40
Sponge cakes/Madeira
cakes
2
150-160
50-60
Meringues
2+4
100
90-120
Meringue bases
2+4
100
90-120
- heating
2+4
with oven turned off
25
Oven - Helpful hints and tips
25
Summary of Contents for 49332I-MN
Page 1: ...49332I MN EN COOKER USER MANUAL ...
Page 47: ...47 ...