Signature Kitchen Suite SKSOV2411S, Руководство пользователя

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23 OPERATION
ENGLISH
Baking Tables
Baking on a single oven level
Operating mode Hot Air Top Bottom Heat Baking time
Recipe
Oven
level Temp. in °C
Oven
level Temp. in °C
For both types of baking,
in h, min.
Cakes in baking tins
Ring-shaped pound cake 2 150–160 2 160–180 0:50–1:10
Biscuits / pancakes 2 140–160 2 150–170 0:30–0:60
Sponge finger 2 150–160 2 160–180 0:25–0:40
Flan base – shortcrust pastry 3 170–180 2 190–210
1)
0:10–0:25
Flan base – cake mixture 3 150–170 2 170–190 0:20–0:25
Apple pie 3 160–180 1 170–190 0:65–0:75
Spicy cakes and flan base
(e.g. quiche lorraine)
2 160–180 2 190–210 0:30–1:10
Cheesecake 3) 2 140–160 2 170–190 1:00–1:30
Cakes on baking tray
Bread plaits / larger cakes 3 160–170 4 170–190 0:30–0:40
Christmas stollen 3 150–170
1)
4 160–180
1)
0:40–1:00
Bread (rye bread)
Fermentation is required 2 180–200
1)
140–160
2 230
1)
160–180
0:20
0:30–1:00
Pie / eclair 3 160–170
1)
4 190–210 0:15–0:30
Swiss roll 3 150–170 1) 4 180–200 1) 0:10–0:20
Fruit cake with shortcrust pastry 3 160–170
1)
4 170–190
1)
0:40–1:20
Slices with topping/ filling, e.g.
quark, cream, sugar, almonds
4 160–180
1)
0:40–1:20
Pizza (thick base) 2) 3) 1 180–200 1 190–210 1) 0:30–1:00
Pizza (thin base)
2)
1 200–220 1 230
1)
0:10–0:25
Unleavened bread 1 200–220 1 230
1)
0:08–0:15
Swiss flan 1 180–200 1 210–230 0:35–0:50
Biscuits
2)
Shortcrust biscuits 2) 3 150–160 4 170–190 1) 0:06–0:20
Iced biscuits
2)
3 140–150 4 160–180 0:10–0:40
Cake mixture biscuits 2) 3 150–160 4 170–190 0:15–0:20
Cakes and pastries with egg
white, meringues
3 80–100 4 100–120 2:00–2:30
Macaroons 3 100–120 4 120–140 0:30–1:00
Yeast dough biscuits
2)
3 160–170 4 170–190 0:20–0:40
Puff pastry cakes and pastries 3 160–180
1)
4 190–210
1)
0:20–0:30
Bread rolls 3 180–200 1) 4 180–220 1) 0:20–0:35
1) Preheat the oven.
2) Always switch off “Rapid heat” when baking on more than one oven level.
3) Use deep pan (or baking tray).
Always count Oven levels from the bottom up.