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Unleavened bread
2
230
1)
0:10-0:20
Tarts (CH)
2
190-210
0:35-0:50
Biscuits
Short pastry biscuits
2
160-180
0:06-0:20
Viennese whirls
2
160
0:10-0:40
Biscuits made with sponge mixture
2
160-180
0:15-0:20
Pastries made with egg white, me-
ringues
2
80-100
2:00-2:30
Macaroons
2
100-120
0:30-0:60
Biscuits made with yeast dough
2
160-180
0:20-0:40
Puff pastries
2
180-200
1)
0:20-0:30
Rolls
2
210-230
0:20-0:35
Small cakes (20per tray)
2
170
1)
0:20-0:30
1) Pre-heat the oven
Type of baking
Ventitherm ® Fan Operated Cooking
Oven level
Temperature
°C
Time
Hr: Mins.
Summary of Contents for COMPETENCE KB9820E
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