Kaiser EG 6370, Руководство пользователя

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Pastry parameter
For conventional heating
Table 1
Gebäckparameter bei Nutzung
Konventioneller Beheizung
Tabelle 1
✂ ✁ ✄☎✆✁✝ ✞✝✟☎✠✡☛ ☞
✡✌✍✞☎✍✎☛✌✍✍✝✄ ✍ ✏✁☎✞✌✄✑
✒ ✓✔☛✎ 1
Kind of pastry
Gebäckart
✕✖✗ ✘✙✚✘✛
Height
Höhe
✜✛✢✣ ✤✥✦✧✙★✩
Temperature
Temperatur °C
✕✙✪✗✙✥✛✘✤✥✛ ° ✫
Baking time, min.
Backzeit, min.
✬✥✙✪✭ , ✪✖★ .
Pastry in forms Formgebäck ✮✝✟☎✠✡ ✞ ✯✌✁✄ ✰
Meringue / Schaumgebäck / ✱✙✲✙ 2-3 80-100 60-70
Sandcake /Sandkuchen /
✳✙✚✦✴★✛✭ ✢✛✢✛
2-3 160-180 40-70
Barmcake / Hefekuchen / ✵✥✦✶✶✙✧✛✭ ✢✛✢✛ 2-3 170-180 50-60
Tart /Torte / ✕✦✥✘ 2-3 160-180 30-50
Sponge cake / Biskuitkuchen / ✱✖✚✷✧✖✘ 2-3 160-180 10-25
Sponge cake / Biskuitkuchen /
✱✖✚✷✧✖✘
2-3 160-180 10-25
Shortcrust for fruit tart / Mürberteig für Obsttorte
/
✗✙✚✦✴★✦✙ ✘✙✚✘✦ ✸✹✭ ✺✥✤✷✘✦✧✦✻✦ ✘✦✥✘✛
2-3 Heat / Erhitzter /
✥✛✲✦✻✥ . 200-220
Pastry on griddle Gebäck auf dem Blech ✮✝✟☎✠✡ ✍ ✟✁✌✆☛✞✍✼✰
Barm streusel cake / Hefestreusel / ✵✥✦✶✶✙✧✛✭
✽✛✹✛
2-3 170-190 30-40
Éclairs / Eclairs ✾ ✿✷✹✙✥❀ 2-3 200-225 30-40
Fruit cake / Obstkuchen /
✫✹✛✸✷✖❁ ✗✖✥✦✻ ✚
✺✥✤✷✘ .
2-3 170-190 30-50
Streuselkuchen ✾ ✫✹✛✸✷✖❁ ✗✖✥✦✻ ✚ ✷✥✦❂✷✦❁ 2-3 170-190 20-35
Roasting and Stewing of meat
The following is adviced:
❃
Roasting and stewing of meat over 1 kg in
the oven. Smaller pieces are to be prepared
on the cooking zones.
❃
For roasting meat on the grid is adviced to
place a plate with water on the lowest level
under the the grid with the dish and refill
water while preparing
❃
You shoul use jars with heat-resistant
handles.
Preparation parameters for roasting and stewing
with conventional heating are shown in Table 3
and with thermocirculation in Table 4.