22
Hot air
*
Top and bottom heat
/
Cake/Baked product type
Slide-in Temperature
Baking
Slide-in
Temperature
level
in ° C
duration
level
in ° C
- in minutes
Cake mixtures
Sheet cake with topping
1 sheet
1
160 – 170
30 –
0
50
1
170 – 180
2 sheets
1 + 3
160 – 170
35 –
0
55
–
–
Cake in a round tin/
square tin
1
160 – 170
60 –
0
80
2
170 – 180
Fruit cake base
1
160 – 170
20 –
0
35
2
170 – 180
Short pastries
Sheet cake with a dry topping
e.g. crumble
1 sheet
1
160 – 170
60 –
0
70
1
200 – 210
2 sheets
1 + 3
160 – 170
70 –
0
80
–
–
Sheet cake with a moist topping
e.g. cream icing
1 sheet
1
160 – 170
70 –
0
90
–
–
Cake in a tin
e.g. quark cake
1
160 – 170
60 – 100
2
170 – 180
Fruit cake base
(pre-heating)
1
160 – 170
20 –
0
35
1
190 – 200
Sponge mixtures
Swiss roll (pre-heating)
1
180 – 190
10 –
0
15
1
200 – 220
Fruit cake base
1
160 – 170
20 –
0
30
2
170 – 180
Sponge cake (6 eggs)
1
160 – 170
30 –
0
45
2
160 – 170
Sponge cake (3 eggs)
1
170 – 180
20 –
0
35
2
170 – 180
Baking table
Details stated in the table are guide values and apply for aluminium baking sheets and
dark baking tins.
The values can vary according to the type and amount of dough, pastry or mixture
and baking tin. For pre-heating, observe the notes stated in the table.
We recommend
using the lower of the stated temperatures first. In general, the lower
temperature ensures a more even browning.
If baking to your own recipes, follow the temperature in the table for similar
cakes/baked products.
Содержание Built-in oven
Страница 2: ...2 en page 03 046 es página 47 090 sv sidan 91 134 ...
Страница 135: ...135 Notes ...
Страница 136: ...136 Notes ...
Страница 137: ...137 Noticias ...
Страница 138: ...138 212 101 Noticias ...
Страница 139: ......