Cooking chart
23
FUNCTION PERFORMANCE TESTS
CEI STANDARD 60350
NOTE: When cooking on 2 levels, dishes can be removed at different times.
*
Depending on model
FOOD
*Cooking
mode
LEVEL
Accessories
°C
Min. TIME
PREHEAT-
ING
Short-bread (8.4.1)
3
45 mm pan
150
25-35
yes
Short-bread (8.4.1)
3
45 mm pan
150
20-30
yes
Short-bread (8.4.1)
2+ 4
45 mm pan + wire
rack
150
20-30
yes
Short-bread (8.4.1)
3
45 mm pan
175
20-30
yes
Short-bread (8.4.1)
2+ 4
45 mm pan + wire
rack
160
20-30
yes
Small cakes
3
45 mm pan
170
25-35
yes
Small cakes
3
45 mm pan
170
25-35
yes
Small cakes
2+ 4
45 mm pan + wire
rack
170
20-30
yes
Small cakes
3
45 mm pan
170
30-40
yes
Small cakes
2+ 3
45 mm pan + wire
rack
170
30-40
yes
Fat-free sponge cakes
(8.5.1)
3
wire rack
150
30-40
yes
Fat-free sponge cakes
(8.5.1)
2
wire rack
150
30-40
yes
Fat-free sponge cakes
(8.5.1)
2+ 4
45 mm pan + wire
rack
150
30-40
yes
Fat-free sponge cakes
(8.5.1)
3
150
25-35
yes
Fat-free sponge cakes
(8.5.1)
2+ 4
45 mm pan + wire
rack
150
25-35
yes
Apple pie (8.5.2)
1
wire rack
170
80-120
yes
Apple pie (8.5.2)
1
wire rack
170
80-120
yes
Apple pie (8.5.2)
3
wire rack
180
80-120
yes
Browned surface (9.2.2)
5
wire rack
275
3-4
yes
Cooking chart
Pastries
Cookies - Shortbread biscuits
175
3
15-20
Kugelhopf
180
2
40-45
Meringues
100
2
60-90
Madeleines
220
3
200
3
5-10
Medium choux pastry
200
3
180
3
30-40
Puff pastry hors d'oeuvres
220
3
200
3
5-10
Savarin cake
180
3
30-35
Shortcrust pastry tart
200
1
195
1
30-40
Fine puff pastry tart
215
1
200
1
20-25
Other
Skewers
220
3
210
4
15-20
Hot water bath terrine pâté
200
2
190
2
80-100
Shortcrust pizza
200
2
30-40
Bread dough pizza
15-18
Quiches
220
2
35-40
Soufflé
50
Savoury pies
200
2
40-45
Bread
220
200
220
30-40
Toasted bread
180
275 4-5
2-3
Casseroles (stews)
180
2
90-180
Содержание BOP2112B
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