Cylinda S 6264 KVEP, User Manual

Page: 41 / 56

41
2
2
2­3
2­3
2
2
2
3
3
3
3
3
3
­ ­
3
2
2
Baking
l
Tables 1 and 1A are recommended for baking.
l
The baking parameters are given for 3 different types of heat: conventional
heating (top and bottom heating element), fan
Function, top heating e fan.
Roasting meat
l
Table 2 is recommended for roasting meat.
The roasting parameters are given for conventional heating and for
fan.
l
The recommended parameters for meat, fish and toast are compiled in
table 3.
l
The recommended parameters for roasting with fan are
compiled in table 4.
TABLE 1: Pastries
2
2
2­3
2
2
2
3
3
2
3
2
3
­ ­
3
3
170­180
160­180
170­180
170­180
160­180
210­220
170­180
160­170
180­200
220­240
190­210
170­180
­ ­
180­190
90­110
2
2
2­3
2­3
2
2
2
3
3
3
3
1+3
3
2
150­170
150­170
160­170
160­180
140­150
150­170
180­200
160­170
160­170
150­170
150­160
140­150
170­190
170­190
150­170
150­170
160­170
160­180
140­160
150­170
180­200
160­170
160­170
150­160
200­220
180­200
150­160
­ ­
170­180
90­110
170­190
60­80
65­80
20­30
30­40
60­70
60­90
40­60
50­60
35­60
30­50
30­40
10­15
10­15
30­50
10­25
25­35
18­25
80­90
35­45
Pastries
Baking
time
[min.]
Oven
setting
Tempe
rature
[°C]
Top and bottom
heating element
Fan assisted
heating
Top/bottom heating
element
Oven
setting
Oven
setting
Tempe
rature
[°C]
Temperature
[°C]
Baking in a baking pan
Sponge cake
Sponge cake
Flan case
Soft sponge
Shortcrust pastry flat with fruit
Cheesecake (on shortcrust pastry base)
Yeast cake
Bread (e.g. granary)
Baking on baking trays
Shortcrust pastry flat with fruit
Fruitcake (yeast or baking powder)
Hundreds and thousands cake
Jelly roll
Pizza (thin base)
Pizza (thick base)
Small pastries/cakes
Small pastries/cakes
2 plates
Puff pastry
Meringue
Profiteroles