Cooking charts
94
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC: -HFC:
Choux buns (1 tray)
160–170
–
1
2
30–40
2
Pastry puffs (1 tray)
180–190
–
1
2
20–30
Pastry puffs (2 trays)
180–190
–
1+3
1
1+3
20–30
3
Macaroons (1 tray)
120–130
–
1
2
25–50
Macaroons (2 trays)
120–130
–
1+3
1
1+3
25–50
3
Meringues/pavlovas (1 tray of 6,
each
6 cm)
80–100
–
1
2
120–150
Meringues/pavlovas (2 trays of 6,
each
6 cm)
80–100
–
1+3
1
1+3 150–180
Operating mode,
Temperature,
Booster,
Shelf level (+HFC: with FlexiClip
runners HFC 70-C / -HFC: without FlexiClip runners HFC 70-C),
Cooking duration,
Moisture plus,
Fan plus,
On,
–
Off
1
Fit the FlexiClip runners HFC 70-C (if available) onto the bottom shelf level.
2
Release 1 burst of steam 8 minutes into the cooking process.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
Summary of Contents for 11 190 803
Page 84: ...Installation INSTALLATION 84 Side view A H 71xx 43 mm H 72xx 47 mm ...
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