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Type of baking
Oven function
Oven level
Temperature °C
Time Hours:Mins.
Bread (rye bread)
1. First part of
baking proc-
ess.
2. Second part
of baking
proc- ess.
Conventional
Cooking
1
1.
230
1)
2.
160-180
1.
0:20
2.
0:30-1:00
Cream puffs/
eclairs
Conventional
Cooking
3
190-210
1)
0:20-0:35
Swiss roll
Conventional
Cooking
3
180-200
1)
0:10-0:20
Cake with crum
-
ble topping (dry)
True Fan Cooking
3
150-160
0:20-0:40
Buttered almond
cake/sugar cakes
Conventional
Cooking
3
190-210
1)
0:20-0:30
Fruit flans (made
with yeast dough/
sponge mixture)
2)
True Fan Cooking
3
150
0:35-0:50
Fruit flans (made
with yeast dough/
sponge mixture)
2)
Conventional
Cooking
3
170
0:35-0:50
Fruit flans made
with short pastry
True Fan Cooking
3
160-170
0:40-1:20
Yeast cakes with
delicate toppings
(e. g, quark,
cream, custard)
Conventional
Cooking
3
160-180
1)
0:40-1:20
1) Pre-heat the oven
2) Use deep pan
Biscuits
Type of baking
Oven function
Oven level
Temperature °C
Time Hours:Mins.
Short pastry bis
-
cuits
True Fan Cooking
3
150-160
0:10-0:20
Short bread/ Pas
-
try Stripes
True Fan Cooking
3
140
0:20-0:30
Short bread/ Pas
-
try Stripes
Conventional
Cooking
3
160
1)
0:20-0:30
Biscuits made
with sponge mix
-
ture
True Fan Cooking
3
150-160
0:15-0:20
16
Helpful hints and tips
Содержание BE3303071
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