E-Drive sur CF80 en Anglais
UCF-000R001-GB
F.M:08/14
p: 25/41
Raw products
20 mn
195°C
15 s
5 mn
BAGUETTES
30 mn
210°C
15 s
5 mn
BREADS 500g
17 mn
200°C
5 mn
CROISSANTS
15 mn
200°C
5 mn
BUTTER CROISSANTS
20 mn
190°C
5 mn
RAISIN BREAD
15 mn
200°C
5 mn
CHOCOLATE ROLL
30 mn
200°C
5 mn
APPLE TURNOVER
12 mn
160°C
5 mn
SMALL BRIOCHES
25 mn
160°C
5 mn
4 BOWLS BRIOCHES
30 mn
160°C
5 mn
6 BOWLS BRIOCHES
Precooked products
16 mn
180°C
5 mn
PRE BAKED BAGUETTE
22 mn
180°C
5 mn
PRE BAKED BREAD
20 mn
200°C
PUFF PASTRY
RECOMMANDATIONS FOR BAKING
Schedule to load your appliance
with an internal temperature
greatest of 30°C than baking
temperature.
These information are given for
your guidance and may be varied
slightly to suit local tastes and
habits.
Duration of rising in temperature
:
from
25
to
200°C : 8
to
9
mn
from
25
to
250°C : 11
to
12
mn
New rising in temperature after loading
(set T°) : 15 mn.
Raise the temperature to
250°C then place in the oven.
Switch off the oven for 7mn.
Switch on again with
thermostat at 200°C(392°F) to
finish baking.
The fitting of the «choux
pastry kit» is strongly
recommended. Fresh air inlet
allowing to avoid the
humidity saturation of the air
within the baking chamber.
