Imp
ort
Ap
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nce
s.c
om
THE EASIEST WAY TO SELF-IMPORT APPLIANCES DIRECT FROM EUROPE.
Baking chart
Combination mode
G
(baking)
Type of mixture
Stage
Temperature
in °C
Moisture
in %
Duration in
minutes
Puff pastry
1
2
3
4
100
170–190
170–190
170–190
100
90
75
20
7
15
5
6
Yeast dough
Baguettes
1
2
3
4
40
50
210
160–195
100
100
50
20
8
4
6
30
Sponge tray bake with
fruit
1
2
160–190
160
90
30
20–23
6
Croissants
1
2
3
4
100
160–180
150
150
100
90
75
30
7
17–22
3
3
Flat bread
1
2
3
4
40
50
210
165–185
100
100
20
20
10
2
6
25
Plaited loaf
1
2
3
100
140–170
150
100
90
30
7
17–21
15
Mixed rye bread
1
2
210
180–200
50
20
5
50
When baking bread do not use more than 750 g of flour.
Baking
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Summary of Contents for DGC 6300
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