Kaiser HGG 5 Series, Руководство пользователя

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54
EN
V
IV
III
II
I
Baking parameters for
conventional heating are
summarized in Table 1, and for hot air
circulation in Table 2 .
If you use hot air circulation function, no pre-
heating is necessary.
If air circulation function is used while baking a
cake, the baking tray should be put at level
III
from the oven bottom. In case you bake two
cakes simultaneously, use levels
II
and
IV
.
Baking parameters
for conventional heating
Table 1
Gebäckparameter bei Nutzung
Konventioneller Beheizung
Tabelle 1
ɉɚɪɚɦɟɬɪɵ ɜɵɩɟɱɤɢ ɫ
ɤɨɧɜɟɧɰɢɨɧɧɵɦ ɧɚɝɪɟɜɨɦ
.
Ɍɚɛɥɢɰɚ
1
Kind of dough
Gebäckart
Ɍɢɩ ɬɟɫɬɚ
Level
Höhe
Ɋɚɛ
.
ɭɪɨɜɟɧɶ
Temperature
Temperatur °C
Ɍɟɦɩɟɪɚɬɭɪɚ
°
ɋ
Baking time, min.
Backzeit, min.
ȼɪɟɦɹ
,
ɦɢɧ
.
Cakes in cups and dishes Formgebäck
ȼɵɩɟɱɤɚ ɜ ɮɨɪɦɚɯ
Meringue / Schaumgebäck /
Ȼɟɡɟ
2-3 80-100 60-70
Sand paste /Sandkuchen /
ɉɟɫɨɱɧɚɹ ɛɚɛɚ
2-3 160-180 40-70
Yeasted dough / 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
Shortcrust for fruit tart / Mürberteig für Obsttorte
/
ɩɟɫɨɱɧɨɟ ɬɟɫɬɨ ɞɥɹ ɮɪɭɤɬɨɜɨɝɨ ɬɨɪɬɚ
2-3 Heat / Erhitzter /
ɪɚɡɨɝɪ
. 200-220
Cakes on baking trays Gebäck auf dem Blech
ȼɵɩɟɱɤɚ ɧɚ ɩɪɨɬɢɜɧɹɯ
Crumbly yeasted dough 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
Crumbly sweet cake / Streuselkuchen /
ɋɥɚɞɤɢɣ ɩɢɪɨɝ ɫ ɤɪɨɲɤɨɣ
2-3 170-190 20-35