41
2
2
23
23
2
2
2
3
3
3
3
3
3
3
2
2
Baking
l
Tables 1 and 1A are recommended for baking.
l
The baking parameters are given for 3 different types of heat: conventional
heating (top and bottom heating element), fan
Function, top heating e fan.
Roasting meat
l
Table 2 is recommended for roasting meat.
The roasting parameters are given for conventional heating and for
fan.
l
The recommended parameters for meat, fish and toast are compiled in
table 3.
l
The recommended parameters for roasting with fan are
compiled in table 4.
TABLE 1: Pastries
2
2
23
2
2
2
3
3
2
3
2
3
3
3
170180
160180
170180
170180
160180
210220
170180
160170
180200
220240
190210
170180
180190
90110
2
2
23
23
2
2
2
3
3
3
3
1+3
3
2
150170
150170
160170
160180
140150
150170
180200
160170
160170
150170
150160
140150
170190
170190
150170
150170
160170
160180
140160
150170
180200
160170
160170
150160
200220
180200
150160
170180
90110
170190
6080
6580
2030
3040
6070
6090
4060
5060
3560
3050
3040
1015
1015
3050
1025
2535
1825
8090
3545
Pastries
Baking
time
[min.]
Oven
setting
Tempe
rature
[°C]
Top and bottom
heating element
Fan assisted
heating
Top/bottom heating
element
Oven
setting
Oven
setting
Tempe
rature
[°C]
Temperature
[°C]
Baking in a baking pan
Sponge cake
Sponge cake
Flan case
Soft sponge
Shortcrust pastry flat with fruit
Cheesecake (on shortcrust pastry base)
Yeast cake
Bread (e.g. granary)
Baking on baking trays
Shortcrust pastry flat with fruit
Fruitcake (yeast or baking powder)
Hundreds and thousands cake
Jelly roll
Pizza (thin base)
Pizza (thick base)
Small pastries/cakes
Small pastries/cakes
2
plates
Puff pastry
Meringue
Profiteroles
Содержание S 6264 KVEP
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