Brandt BXP6555XS, User Manual

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ENGLISH
3
2 1
4
25 mn
Pre-heat the oven to 40—50°C with the circulating heat function for five
minutes. Stop the oven and allow the dough to rise for 25-30 minutes thanks
to the residual heat.
Method:
For yeast-based pastry recipes. Pour the dough into a heat-resistant dish.
Remove the wire shelf supports and put the dish on the bottom.
Recipe with yeast
(depending on model)
Ingredients
:
• Flour 2 kg •
Water 1240 ml
•
Salt 40 g
•
4 packets of dehydrated baker’s yeast
Mix the dough in a mixer and allow to rise in the oven .
PERFORMANCE TESTING ACCORDING TO
STANDARD CEI 60350
FOOD
COOKING
MODES
SHELF ACCESSORIES °C TIME PREHEAT
Shortbread (8.4.1)
4
Deep Tray 45mn
170
20 min
25 min
YES
Shortbread (8.4.1)
2+4
Deep Tray 45mn+
20mm pastry dish
170
20 min
25 min
YES
Shortbread (8.4.1)) 1+5+3
Deep Tray 45mn+
20mm pastry dish +Grill
175
20 min
25 min
YES
Small cakes (8.4.2)
4
Deep Tray 45mn
160
20 min
25 min
NO
Small cakes (8.4.2)
2+4
Deep Tray 45mn+
20mm pastry dish
160
20 min
25 min
NO
Fatless sponge cake
(8.5.1)
3 Grill 160
30 min
35 min
NO
Apple pie (8.5.2)
3 Grill 200
45 min
50 min
YES
Surface browning
(9.2.2)
4 Grill 275 3-5 min
YES 5 min
*
Depending on the model
*