11.2 Baking and roasting
CAKES
Conventional Cook‐
ing
True Fan Cooking
(min)
(°C)
(°C)
Whisked recipes
170
2
160
2 (1 and 3)
45 - 60
Cake mould
Shortbread dough
170
2
160
2 (1 and 3)
24 - 34
Cake mould
Buttermilk cheese‐
cake
170
1
160
2
60 - 80
Cake mould, Ø 26
cm
Strudel
175
2
150
2
60 - 80
Baking tray
Jam tart
170
2
160
2
30 - 40
Cake mould, Ø 26
cm
Fruit cake
170
2
155
2
60 - 70
Cake mould, Ø 26
cm
Christmas cake /
Rich fruit cake
170
2
160
2
50 - 60
Cake mould, Ø 20
cm
Plum cake, preheat
the empty oven
170
2
160
2
50 - 60
Bread tin
Biscuits, preheat the
empty oven
150
3
150
3
20 - 30
Baking tray
Meringues
100
3
100
3
90 - 120
Baking tray
Buns, preheat the
empty oven
190
3
180
3
15 - 20
Baking tray
Choux pastry, pre‐
heat the empty oven
190
3
180
3
25 - 35
Baking tray
Plate tarts
180
3
170
2
45 - 70
Cake mould, Ø 20
cm
Victoria sandwich
180
1 or 2
170
2
40 - 55
Cake mould, Ø 20
cm
Preheat the empty oven.
BREAD AND
PIZZA
Conventional Cook‐
ing
True Fan Cooking
(min)
(°C)
(°C)
White bread, 1 - 2 pieces,
0.5 kg each
190
1
190
1
60 - 70
-
Rye bread, preheating is
not needed
190
1
180
1
30 - 45
Bread tin
Bread rolls, 6 - 8 rolls
190
2
180
2 (1 and 3)
25 - 40
Baking tray
ENGLISH
37
Содержание ZOHEE2X1
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