Operating Instructions
24
Baking Tables
Baking on one level
Type of Cake or Pastry
Pizza & Baking
S
Conventional
O
Time
Shelf
Position
from the
Top
Tempera-
ture
ºC
Shelf
Position
from the
Top
Tempera-
ture
ºC
for both
functions
Hr.: Min.
Cakes in Cake Tins
Ring Cakes
5.
150-160
5.
160-180
0:50-1:10
Madeira Cake/
Koenigskuchen
5.
140-160
5.
150-170
1:10-1:30
Sponge Cake
4.
150-160
5.
160-180
0:25-0:40
Shortcrust Pastry Flan
Base
3.
170-180
5.
190-210
1
0:10-0:25
Sponge Flan Base
3.
150-170
5.
170-190
0:20-0:25
Covered Apple Flan
5.
150-170
5.
170-190
0:50-1:00
Savoury Flan
(e.g. quiche Lorraine)
5.
180-200
5./6.
180-200
0:30-1:10
Cheesecake
5.
140-160
5.
160-180
1:00-1:30
Cakes and Pastries on
Baking Sheets
Plaited Roll/Ring
3.
160-170
3.
170-190
0:30-0:40
Christmas Stollen
3.
.
160-170
1
3.
160-180
1
0:40-1:00
Bread (rye bread) first
...................................then
5.
.
180-200
1
140-160
5.
250
1
160-180
0:20
0:30-1:00
Cream Puffs/Eclairs
3.
160-170
1
3.
190-210
0:15-0:30
Swiss Roll
3.
160-170
3.
180-200
1
0:10-0:20
Dry Streusel Cake
3.
150-160
3.
160-180
0:20-0:40
Butter Cake/Sugar Cake,
Bienenstich
3.
160-170
1
3.
190-210
1
0:15-0:30
Fruit Flan
(on yeast pastry/sponge
base)
2
3.
150-170
3.
170-190
0:25-0:50
Содержание COMPETENCE 4033 V
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