Table des Matières
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Les langues disponibles
Small baked items
Yeast dough
Meringue mixture
Puff pastry/choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
Bread/bread rolls
Bread rolls
Flatbread
Bread dough 750 - 1,000 g
Final baking
Bread dough 1,000 - 1,250 g
Initial baking
Final baking
Bread dough 1,250 - 1,500 g
Initial baking
Final baking
* Preheat oven
Baking table for fresh meals and pre-prepared
frozen products
Please note the following points:
Line the baking tray with greaseproof paper
■
Spread chips out in a single layer
■
Turn frozen potato products half way through the baking time
■
Do not season frozen potato products until after baking
■
Meals
Pizza, fresh
Savoury flan
Quiche
Tart
Swiss flan
Potato gratin made from raw potatoes
Strudel, frozen
Pizza, frozen
* Preheat oven
60
3 2D-Hot air
Shelf
Tempera-
height
ture in °C
1
160 170
1 + 3
160 170
1
80
1 + 3
80
1
190 210*
1 + 3
190 210*
1
150 160*
1 + 3
150 160*
1
140 150*
1 + 3
130 140*
3 2D-Hot air
Shelf
Tempera-
height
ture in °C
1
220*
1
220*
1
220*
1
220*
1
180
1
220*
1
180
Leave a little space between bread rolls when crisping them
■
up. Do not place too many on a baking tray
Follow the manufacturer's instructions.
■
The information in the table is a guideline and applies to
aluminium baking trays. The values may vary depending on the
type and amount of dough/mixture and on the baking tin.
We recommend that you set the lower of the specified
temperatures the first time. This will generally allow more even
browning.
The values in the table apply to putting food in the cold oven.
2D-Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
180 - 190
1 + 3
170 - 180
1
190 200*
1
170 - 180
1
190 200*
1
170 190*
1
180 - 190
1
180 - 200
1
180 - 200
1 + 3
170 - 190
% Top/bottom heat
Baking time in
Shelf
minutes
height
15 25
2
20 30
-
130 - 150
2
150 - 170
-
20 30
1
25 35
-
25 35
1
30 40
-
15 - 20
2
20 25
-
% Top/bottom heat
Baking time in
Shelf
minutes
height
15 - 25
1
15 - 25
1
35 - 40
2
10 - 15
2
40 - 45
2
10 - 15
2
40 - 50
2
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
20 - 30
1
35 - 45
-
15 - 25
1
45 - 55
2
30 - 45
1
45 - 60
1
60 - 70
2
35 - 45
1
10 - 20
1
20 - 30
-
Tempera-
ture in °C
180 190
-
80
-
200 220*
-
170 180*
-
150 160*
-
Tempera-
ture in °C
240*
240*
220*
240*
200
240*
200
Tempera-
ture in °C
210 230*
-
210 230*
200 - 220
200 220*
190 210*
200 - 220
200 - 220
210 - 230
-
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