Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com‐
ments
Temper‐
ature
(°C)
Shelf po‐
sition
Temper‐
ature
(°C)
Shelf po‐
sition
Christ‐
mas
cake /
Rich fruit
cake
1)
160
2
150
2
90 - 120
In a 20
cm cake
mould
Plum
cake
1)
175
1
160
2
50 - 60
In a
bread tin
Small
cakes -
one lev‐
el
1)
170
3
150 - 160
3
20 - 30
In a bak‐
ing tray
Small
cakes -
two lev‐
els
1)
-
-
140 - 150
2 and 4
25 - 35
In a bak‐
ing tray
Small
cakes -
three lev‐
els
1)
-
-
140 - 150
1, 3 and
5
30 - 45
In a bak‐
ing tray
Biscuits /
pastry
stripes -
one level
140
3
140 - 150
3
25 - 45
In a bak‐
ing tray
Biscuits /
pastry
stripes -
two levels
-
-
140 - 150
2 and 4
35 - 40
In a bak‐
ing tray
Biscuits /
pastry
stripes -
three lev‐
els
-
-
140 - 150
1, 3 and
5
35 - 45
In a bak‐
ing tray
Merin‐
gues -
one level
120
3
120
3
80 - 100
In a bak‐
ing tray
19
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