BAKING AND ROASTING TABLE
Cakes
Food
Top / Bottom Heat
Time (min)
Comments
Temperature (°C)
Shelf position
Whisked recipes
170
2
45 - 60
In a cake mould
Shortbread
dough
170
2
24 - 34
In a cake mould
Butter-milk
cheese cake
170
1
60 - 80
In a 26 cm cake
mould
Apple cake (Ap-
ple pie)
170
1
100 - 120
In two 20 cm
cake moulds on
a wire shelf
Strudel
175
2
60 - 80
In a baking tray
Jam-tart
170
2
30 - 40
In a 26 cm cake
mould
Fruit cake
170
2
60 - 70
In a 26 cm cake
mould
Sponge cake
(Fatless sponge
cake)
170
2
35 - 45
In a 26 cm cake
mould
Christmas cake /
Rich fruit cake
170
2
50 - 60
In a 20 cm cake
mould
Plum cake
1)
170
2
50 - 60
In a bread tin
Small cakes
170
3
20 - 30
In a baking tray
Biscuits
1)
150
3
20 - 30
In a baking tray
Meringues
100
3
90 - 120
In a baking tray
Buns
1)
190
3
15 - 20
In a baking tray
Choux
1)
190
3
25 - 35
In a baking tray
Plate tarts
180
3
45 - 70
In a 20 cm cake
mould
Victoria sand-
wich
180
1 or 2
40 - 55
Left + right in a
20 cm cake
mould
1) Preheat the oven for 10 minutes.
10
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