4. Baking and roasting table
27
Dishes
Hot air
Top and
Level
Cooking
[temp. °C/°F]
bottom heat
time
[min.]
[temp. °C/°F]
Fancy cakes and biscuits
Swiss roll
–
190 / 375
2nd from below
9-10
Flan base (high)
–
180 / 355
2nd from below
30-35
Fruit flan on yeast dough
–
175 / 350
2nd from below
40-45
'Hefezopf'
165 / 330
–
2nd from below
30-35
Cheesecake (high)
–
175 / 350
2nd from below
90-95
Fancy biscuits
165 / 330
–
2nd fr. bel. or 1st/3rd fr. bel. 18-20
Cheese cuts
–
175 / 350
2nd from below
55-60
Ring cake (yeast)
165 / 330
–
1st from below
45-50
Mixed cake
165 / 330
–
2nd from below
55-60
Cream puffs
180 / 355
–
2nd from below
20-25
Fish
Trout (whole)
175 / 350
–
2nd from below
10-12
Fillet of cod
150 / 300*
–
on tray 2nd fr. bel.
8-10
Fillet of trout
150 / 300*
–
on tray 2nd fr. bel.
8-10
Meat
Poultry (1200 g)
185 / 365
–
on grid 2nd from below
50-60
Goose (4000 g)
165/180 - 330/355** –
on grid 1st from below
90-100
Veal (1500 g)
220/180 - 430/355** –
on grid 2nd from below
70-80
Leg of lamb (1500 g)
220/180 - 430/355** –
on grid 2nd from below
60-65
Beef well-done (1.5 kg)
220/180 - 430/355** –
on grid 2nd from below
90
Beef rare (1.5 kg)
220/180 - 430/355** –
on grid 2nd from below
30-35
Beef pink (1.5 kg)
220/180 - 430/355** –
on grid 2nd from below
45
Pork (1500 g)
220/180 - 430/355** –
on grid 2nd from below
90
* Hot air (HA) and grill / ** Set the temperature higher or lower after around 15 minutes.
Notes:
The above values should be regarded as approximate values. Always preheat your oven.
Содержание EB 270-6 series
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