118
EN
Pastry parameter
For conventional heating
Table 1
Gebäckparameter bei Nutzung
Konventioneller Beheizung
Tabelle 1
ɉɚɪɚɦɟɬɪɵ ɜɵɩɟɱɤɢɫ
ɤɨɧɜɟɧɰɢɨɧɧɵɦ ɧɚɝɪɟɜɨɦ
.
Ɍɚɛɥɢɰɚ
1
Kind of pastry
Gebäckart
Ɍɢɩ ɬɟɫɬɚ
Height
Höhe
Ɋɚɛ
.
ɭɪɨɜɟɧɶ
Temperature
Temperatur °C
Ɍɟɦɩɟɪɚɬɭɪɚ
°
ɋ
Baking time, min.
Backzeit, min.
ȼɪɟɦɹ
,
ɦɢɧ
.
Pastry in forms
Formgebäck
ȼɵɩɟɱɤɚ ɜ ɮɨɪɦɚɯ
Meringue / Schaumgebäck /
Ȼɟɡɟ
2-3
80-100
60-70
Sandcake /Sandkuchen /
ɉɟɫɨɱɧɚɹ ɛɚɛɚ
2-3
160-180 40-70
Barmcake / Hefekuchen /
Ⱦɪɨɠɠɟɜɚɹ ɛɚɛɚ
2-3 170-180 50-60
Tart /Torte /
Ɍɨɪɬ
2-3
160-180
30-50
Sponge cake / Biskuitkuchen /
Ȼɢɫɤɜɢɬ
2-3
160-180
10-25
Sponge cake / Biskuitkuchen /
Ȼɢɫɤɜɢɬ
2-3
160-180
10-25
Shortcrust for fruit tart / Mürberteig für Obsttorte
/
ɩɟɫɨɱɧɨɟ ɬɟɫɬɨ ɞɥɹ ɮɪɭɤɬɨɜɨɝɨ ɬɨɪɬɚ
2-3
Heat / Erhitzter /
ɪɚɡɨɝɪ
. 200-220
Pastry on griddle
Gebäck auf dem Blech
ȼɵɩɟɱɤɚ ɧɚ ɩɪɨɬɢɜɧɹɯ
Barm streusel cake / Hefestreusel /
Ⱦɪɨɠɠɟɜɚɹ
ɯɚɥɚ
2-3 170-190 30-40
Éclairs / Eclairs /
ɗɤɥɟɪɵ
2-3
200-225
30-40
Fruit cake / Obstkuchen /
ɋɥɚɞɤɢɣ ɩɢɪɨɝ ɫ
ɮɪɭɤɬ
.
2-3 170-190 30-50
Streuselkuchen /
ɋɥɚɞɤɢɣ ɩɢɪɨɝ ɫ ɤɪɨɲɤɨɣ
2-3 170-190 20-35
Roasting and Stewing of meat
The following is adviced:
x
Roasting and stewing of meat over 1 kg in
the oven. Smaller pieces are to be prepared
on the cooking zones.
x
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
x
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
.