13
progress
Top and bottom heating element and hot air.
Timings do not include pre-heating.
Always preheat the oven for 10 minutes
.
The temperatures given are guidelines. The temperature must be modified as necessary to suit your
personal requirements.
(
*
) If you are cooking several foods at the same time, we recommend that you place them
on the levels given in brackets.
Cooking tables
CAKES
Cake mixture
2
170
2 (1und3)*
160
45-60
Cake tin
Short-crust pastry
2
170
2 (1und3)*
160
20-30
Cake tin
Buttermilk cheesecake
1
175
2
165
60-80
Cake tin
Apple cake
1
170
2
(1und3)*
160
90-120
Cake tin
Strudel
2
180
2
160
60-80
Baking tray
Jam tart
2
190
2 (1und3)*
180
40-45
Cake tin
Fruit cake
2
170
2
150
60-70
Cake tin
Sponge cake
1
170
2 (1und3)*
165
30-40
Cake tin
Stollen
1
150
2
150
120-150
Cake tin
Plum cake
1
175
2
160
50-60
Bread tin
Small cakes
3
170
2
160
20-35
Baking tray
Biscuits
2
160
2 (1und3)*
150
20-30
Baking tray
Meringue
2
135
2 (1und3)*
150
60-90
Baking tray
Cookies
2
200
2
190
12~20
Baking tray
Pastries Choux pastry
2 or 3
210
2 (1und3)*
170
25-35
on the baking tray
Tartlets
2
180
2
170
45-70
In cake tins
BREAD AND PIZZA
White bread
1
195
2
185
60-70
Rye bread
1
190
1
180
30-45
Bread tin
Rolls
2
200
2 (1und3)*
175
25-40
Baking tray
Pizza
2
200
2
200
20-30
Baking tray
FLANS, Soufflés
Pasta flan
2
200
2 (1und3)*
175
40-50
Baking tin
Vegetable flan
2
200
2 (1und3)*
175
45-60
Baking tin
Quiches
1
210
1
190
30-40
Baking tin
Lasagne
2
200
2
200
25-35
Baking tin
Cannelloni
2
200
2
200
25-35
Baking tin
MEAT
Beef
2
190
2
175
50-70
Shelf
Pork
2
180
2
175
100-130
Shelf
Veal
2
190
2
175
90-120
Shelf
English roast beef, medium
rare
2
210
2
200
50-60
Shelf
medium
2
210
2
200
60-70
Shelf
well done
2
210
2
200
70-80
shelf
Shoulder of pork
2
180
2
170
120-150
with crackling
Knuckle of pork
2
180
2
160
100-120
2 pieces
Lamb
2
190
2
175
110-130
Leg
Chicken
2
190
2
200
70-85
Whole
Turkey
2
180
2
160
210-240
Whole
Duck
2
175
2
220
120-150
Whole
Goose
2
175
1
160
150-200
Whole
Rabbit
2
190
2
175
60-80
In pieces
Hare
2
190
2
175
150-200
In pieces
Pheasant
2
190
2
175
90-120
Whole
Meat loaf
2
180
2
170
150 in total Bread tin
FISH
Trout / sea bream
2
190
2 (1und3)*
175
40-55
3-4 Fish
Tuna / salmon
2
190
2 (1und3)*
175
35-60
4-6 Filets
TYPE OF DISH
Top and bottom
heating element
Hot air
Temp.
(°C)
Temp.
(°C)
Cooking
time
in minutes
NOTE
4
3
2
1
Level
Level
4
3
2
1
Summary of Contents for PHN 1310
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