Cooking Instructions - Cooke & Lewis CLEF2SS-C Manuel

Operation
GB IE

Cooking instructions

Cakes/Biscuits
Cake Mixture Desserts in Moulds
Sponge cake
Marble, nut cake (tin)
Fresh fruit cake (tray)
Flan base 3)
Biscuits 3) (tray)
Sponge cake
(3 to 6 eggs) 3)
Swiss roll 2)
Short Pastry Dessert in Moulds
Tart / flan base
Streusel cake
Cheesecake
Apple pie
Apricot tart with topping
Raised Dough Dessert in Moulds
Streusel cake
White bread
Pizza (tray) 3)
Onion tart
Apple turnovers
Choux pastry 3), Eclairs
Puff Pastry
Meringues, Macaroons
1) Pre-heat the oven.
2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
Note: With a pre-heated oven, shorten times by up to 10 minutes.
14
CONvENTIONAl
Temperature °C
(Recommended)
from the bottom
150 – 170
150 – 190
170 – 190
170 – 190
170 – 190
170 – 190
180 – 200
170 – 190
170 – 190
170 – 190
170 – 190
170 – 190
170 – 190
180 – 200
190 – 210
180 – 200
160 – 180
180 – 200
190 – 210
120 – 140
Shelf Position Cooking Time
1
1
2
1
2
1
1
2
2
2
1
1
1
1
1
1
2
2
2
2
in min.
60 – 70
60 – 80
45 – 50
20 – 25
20 – 20
20 – 35
12 – 16
15 – 20
45 – 55
10 – 20
90 – 90
55 – 75
35 – 45
40 – 50
35 – 45
25 – 35
25 – 30
25 – 35
15 – 25
25 – 50