Pelgrim OKW 999, Manual

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24
Table for baking
hot air conventional
Dish temp ridge time in temp ridge time in
in °C level min. in °C level min.
Cakes and Biscuits
Fruit cake 150- 170 2 70 - 80 160- 180 1 70 - 80
Walnut gâteau 150- 170 2 60 - 70 160- 180 1 60 - 70
Fruit sponge 150- 170 2 35 - 40 180- 200 1, 2 35 - 40
Sponge flan 150- 170 2 25 - 30 180- 200 1 15 - 20
Shortbread 150- 170 2 50 - 60 160- 180 1 50 - 60
Biscuits 150- 170 1, 2, 3 15 - 25 180- 200 2 10 - 15
Meringues 120- 140 1, 2, 4 40 - 50 130- 140 2 30 - 50
Pastries
Flan pastry 150- 170 2 20 - 25 180- 200 1 15 - 20
Shortcrust pastry 150- 170 2 20 - 25 180- 200 1 20 - 25
Puff pastry 170- 180 1 20 - 25 180- 200 1, 2 15 - 20
Choux pastry 160- 180 1, 3 25 - 30 180- 190 2 20 - 25
Paté sucree 160- 180 2 25 - 30 180- 200 1 25 - 30
Yeast baking
Bread 160- 180 2, 3 40 - 50 190- 210 2, 3 40 - 50
Pizzas 180- 200 2, 3 25 - 30 190- 210 2, 3 20 - 25
Fruitloaf 160- 170 2 80 - 95 170- 190 2 80 - 95
Croissants 220- 230 2, 3 20 - 25 230- 240 2 20 - 25
Chelsea buns 180- 190 2, 3 25 - 30 190- 210 2, 3 25 - 30
The figures in this table are guidelines
The times will vary depending on the type and quantity of food being baked.
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