46
EN
V
IV
III
II
I
Baking parameters for
conventional heating
are
summarized in
Table 1,
and for
hot
air
circulation
in
Table 2
.
If you use hot air circulation function, no pre-
heating is necessary.
If air circulation function is used while baking a
cake, the baking tray should be put at level
III
from the oven bottom. In case you bake two
cakes simultaneously, use levels
II
and
IV
.
Baking parameters
for conventional heating
Table 1
Gebäckparameter bei Nutzung
Konventioneller Beheizung
Tabelle 1
ɉɚɪɚɦɟɬɪɵ
ɜɵɩɟɱɤɢ
ɫ
ɤɨɧɜɟɧɰɢɨɧɧɵɦ
ɧɚɝɪɟɜɨɦ
.
Ɍɚɛɥɢɰɚ
1
Kind of dough
Gebäckart
Ɍɢɩ
ɬɟɫɬɚ
Level
Höhe
Ɋɚɛ
.
ɭɪɨɜɟɧɶ
Temperature
Temperatur °C
Ɍɟɦɩɟɪɚɬɭɪɚ
°
ɋ
Baking time, min.
Backzeit, min.
ȼɪɟɦɹ
,
ɦɢɧ
.
Cakes in cups and dishes
Formgebäck
ȼɵɩɟɱɤɚ
ɜ
ɮɨɪɦɚɯ
Meringue / Schaumgebäck /
Ȼɟɡɟ
2-3
80-100
60-70
Sand paste /Sandkuchen /
ɉɟɫɨɱɧɚɹ
ɛɚɛɚ
2-3 160-180 40-70
Yeasted dough / Hefekuchen /
Ⱦɪɨɠɠɟɜɚɹ
ɛɚɛɚ
2-3 170-180 50-60
Tart /Torte /
Ɍɨɪɬ
2-3
160-180
30-50
Sponge cake / Biskuitkuchen /
Ȼɢɫɤɜɢɬ
2-3
160-180
10-25
Shortcrust for fruit tart / Mürberteig für Obsttorte
/
ɩɟɫɨɱɧɨɟ
ɬɟɫɬɨ
ɞɥɹ
ɮɪɭɤɬɨɜɨɝɨ
ɬɨɪɬɚ
2-3
Heat / Erhitzter /
ɪɚɡɨɝɪ
. 200-220
Cakes on baking trays
Gebäck auf dem Blech
ȼɵɩɟɱɤɚ
ɧɚ
ɩɪɨɬɢɜɧɹɯ
Crumbly yeasted dough cake / Hefestreusel /
Ⱦɪɨɠɠɟɜɚɹ
ɯɚɥɚ
2-3 170-190 30-40
Éclairs / Eclairs /
ɗɤɥɟɪɵ
2-3
200-225
30-40
Fruit cake / Obstkuchen /
ɋɥɚɞɤɢɣ
ɩɢɪɨɝ
ɫ
ɮɪɭɤɬ
.
2-3 170-190 30-50
Crumbly sweet cake / Streuselkuchen /
ɋɥɚɞɤɢɣ
ɩɢɪɨɝ
ɫ
ɤɪɨɲɤɨɣ
2-3 170-190 20-35
