Standards for baking (continued)
Biscuits and
pastries
Programme
9
Hot air
?
Top-
and bottom heat
=
ökotherm
®
intensive
hot
air
;
ökotherm
®
Pizza-
programme
Baking time
shelf level
temperature
in °C
shelf-level
temperature
in °C
shelf level
temperature
in °C
in mins.
Sponge mixture
Gateaux
3
160
2
175-180
30-40
Rolls
3
180
2
190-210
12-25
Cakes made with egg white
Meringue
3
90
2
140
80-90
Cinnamon-flavoured
star-shaped biscuits
3
140
2
150-160
15-20
Macaroons
3
140
2
150-160
20-40
Puff pastry
Biscuits
3
180
2
200-220
15-30
Yeast puff pastry
3
180
2
200-220
30-40
Curd cheese puff
pastry
3
180
2
200-220
30-40
Choux pastry
3
180
2
200-220
30-40
Honey cake
3
160
2
170-180
20-35
Bread and pizza
Leaven
preheat: 230 °C
10 mins. at 230 °C
2
180
3
;
160
50-60
white bread
2
200
3
;
180
50-60
Pretzel roll/pretzel
stick, preheat:
10 mins. at 230 °C
3
200
2
220
15-20
Pizza,
preheat at 250 °C
1
;
250
8-12
EEB 670.0
35