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9.5 Baking on one level:
Baking in tins
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Ring cake /
Brioche
True Fan
Cooking
150 - 160
50 - 70
1
Madeira cake /
Fruit cakes
True Fan
Cooking
140 - 160
70 - 90
1
Flan base -
short pastry
True Fan
Cooking
170 - 1801)
10 - 25
2
Flan base -
sponge mixture
True Fan
Cooking
150 - 170
20 - 25
2
Cheesecake
Top / Bottom
Heat
170 - 190
60 - 90
1
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Function
Tempera‐
ture (°C)
Time
(min)
Shelf po‐
sition
Plaited bread / Bread crown Top / Bottom
Heat
170 - 190
30 - 40 3
Christmas stollen
Top / Bottom
Heat
160 - 1801) 50 - 70 2
Bread (rye bread):
1. First part of baking pro‐
cedure.
2. Second part of baking
procedure.
Top / Bottom
Heat
1. 2301)
2. 160 -
180
1. 20
2. 30 -
60
1
Cream puffs / Eclairs
Top / Bottom
Heat
190 - 2101) 20 - 35 3
Swiss roll
Top / Bottom
Heat
180 - 2001) 10 - 20 3
Cake with crumble topping
(dry)
True Fan Cooking 150 - 160
20 - 40 3
Buttered almond cake / Sug‐
ar cakes
Top / Bottom
Heat
190 - 2101) 20 - 30 3
Fruit flans (made with yeast
dough / sponge mixture)2)
True Fan Cooking 150
35 - 55 3
Fruit flans (made with yeast
dough / sponge mixture)2)
Top / Bottom
Heat
170
35 - 55 3
ENGLISH
15
Содержание EB6L50DCN
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