52
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
Yeast dough
Sheet cake with a dry topping
e.g. crumble
1 sheet
1
160 – 170
0
50 –
0
65
1
170 – 190
2 sheets
1 + 3
160 – 170
0
55 –
0
70
–
–
Sheet cake with a moist topping
e.g. cream icing
1 sheet
–
–
0
80 – 100
1
170 – 180
Yeast dough ring and plait
(500g flour)
1
160 – 170
0
35 –
0
50
1
170 – 180
Low tin cake
1
160 – 170
0
35 –
0
50
1
170 – 180
High tin cake
1
160 – 170
0
40 –
0
50
1
170 – 180
Small cakes/pastries
Meringues
1
0
80 –
0
90
150 – 180
1
80 – 90
Puff pastry (pre-heating)
1 sheet
1
190 – 200
0
20 –
0
30
1
200 – 210
2 sheets
1 + 3
190 – 200
0
20 –
0
30
–
–
Choux pastry (pre-heating)
1 sheet
1
200 – 210
0
30 –
0
40
1
200 – 210
2 sheets
1 + 3
200 – 210
0
30 –
0
40
–
–
Cake mixture (e.g. muffins)
1 sheet
1
160 – 170
0
25 –
0
35
1
160 – 170
2 sheets
1 + 3
160 – 170
0
25 –
0
35
–
–
Short pastry (pre-heating)
(e.g. butter biscuits)
1 sheet
1
140 – 150
0
15 –
0
20
1
140 – 150
2 sheets
1 + 3
140 – 150
0
20 –
0
30
–
–
Savouries
Pizza (pre-heating)
1 sheet
1
180 – 190
0
30 –
0
50
1
200 – 210
2 sheets
1 + 3
180 – 190
0
35 –
0
50
–
–
Alsatian flammkuchen
(pre-heating)
1
190 – 200
0
15 –
0
25
1
200 – 220
Quiche (pre-heating)
1
180 – 190
0
40 –
0
50
1
200 – 220
Bread
(pre-heating)
1
200 – 220
10 – 15
2
220 – 240
Short-term bake
1
200
0
10 –
0
15
1
240
Fertigbacken
1
180
0
40 –
0
45
1
200
Содержание CF 74850
Страница 2: ...2 de Seite 03 37 en page 38 69 ...
Страница 70: ...70 Notizen ...
Страница 71: ...71 Notes ...