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TYPE OF DISH
Conventional Cook-
ing
Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
Whisked rec-
ipes
2
170
2 (1 and 3)
165
45 - 60
In a cake mould
Shortbread
dough
2
170
2 (1 and 3)
160
24 - 34
In a cake mould
Butter-milk
cheese cake
1
170
2
165
60 - 80
In a 26 cm cake
mould
Apple cake (Ap-
ple pie)
1
170
2 (1 and 3)
160
100 - 120
In two 20 cm
cake moulds on a
wire shelf
Strudel
2
175
2
150
60 - 80
In a baking tray
Jam-tart
2
170
2 (1 and 3)
160
30 - 40
In a 26 cm cake
mould
Fruit cake
2
170
2
155
60 - 70
In a 26 cm cake
mould
Sponge cake
(Fatless sponge
cake)
2
170
2
160
35 - 45
In a 26 cm cake
mould
Christmas
cake / Rich fruit
cake
2
170
2
160
50 - 60
In a 20 cm cake
mould
Plum cake
2
170
2
165
50 - 60
In a bread tin
1)
Small cakes
3
170
3 (1 and 3)
166
20 - 30
In a baking tray
Biscuits
3
150
3 (1 and 3)
140
20 - 30
In a baking tray
1)
Meringues
3
100
3
115
90 - 120
In a baking tray
Buns
3
190
3
180
15 - 20
In a baking tray
1)
Choux
3
190
3 (1 and 3)
180
25 - 35
In a baking tray
1)
Plate tarts
3
180
2
170
45 - 70
In a 20 cm cake
mould
Victoria sand-
wich
1 or 2
180
2
170
40 - 55
Left + right in a
20 cm cake
mould
1) Preheat for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
Conventional Cook-
ing
Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
White bread
1
190
1
195
60 - 70
1 - 2 pieces, 500
gr per piece
1)
Rye bread
1
190
1
190
30 - 45
In a bread tin
Bread rolls
2
190
2 (1 and 3)
180
25 - 40
6 - 8 rolls in a
baking tray
1)
Pizza
1
190
1
190
20 - 30
On a deep pan
1)
30
progress
Содержание PBP5320
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