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Фрагмент инструкции
Make sure that the sloping edge of the baking tray is facing the appliance door. Baking on two levels When baking on two levels, you should preferably use baking trays and put them in at the same time. Bear in mind that your items may brown at different rates on each level. The items on the top level will brown most quickly and can be taken out earlier. Baking table for basic doughs/cake mixtures We recommend that you set the lower of the specified temperatures the first time. This will generally allow more even The information in the table is a guideline and applies to both browning. aluminium baking trays and dark-coloured baking tins. The values may vary depending on the type and amount of dough/ If you are baking with your own recipe, use similar recipes in mixture and on the baking tin. the table as a guide. 3Hot air %Top/bottom heat Basic dough Shelf Temperature Baking time in Shelf Temperature height in °C minutes height in °C Rich sponge mixture Tray bakes with topping 1 150 160 30 40 1 180 190 1 + 3 150 160 35 45 -- Springform cake tin/loaf tin 1 150 160 55 70 2 160 170 Shortcrust pastry Tray bake with dry topping, e.g. crumble 1 160 170 45 - 55 1 190 200 1 + 3 160 170 60 70 - Tray bake with moist topping, e.g. egg custard 1 160 170 70 80 1 180 190 Springform cake tin, e.g. sponge base cheesecake 1 160 - 180 50 - 90 2 160 - 180 Flan tin 1 160 170* 25 35 2 170 180* Sponge mixture Swiss roll 1 180 190* 10 15 1 200 210* Sponge (6 eggs) 1 150 160 30 45 2 160 170 Sponge (3 eggs) 1 150 160* 20 30 2 160 170* Yeast dough Tray bake with dry topping, e.g. crumble 1 170 180 45 - 55 1 190 200 1 + 3 170 180 50 - 60 - Savarin/plaited loaf (500 g) 1 160 170 35 45 1 180 190 Springform cake tin 1 160 170 30 40 2 160 170 Ring cake tin 1 160 170 35 45 2 170 180 * Preheat oven 3Hot air %Top/bottom heat Small baked items Shelf Temperature Baking time in Shelf Temperature height in °C minutes height in °C Yeast dough 1 160 170 15 25 2 180 190 1 + 3 160 170 20 30 -- Meringue mixture 1 80 130 - 150 2 80 1 + 3 80 150 - 170 -- Puff pastry/choux pastry 1 190 210* 20 30 1 200 220* 1 + 3 190 210* 25 35 -- Sponge mixture, e.g. muffins 1 150 160* 25 35 1 170 180* 1 + 3 150 160* 30 40 -- Shortcrust pastry, e.g. butter biscuits 1 140 150* 15 - 20 2 150 160* 1 + 3 130 140* 20 25 -- * Preheat oven 3Hot air %Top/bottom heat Bread/bread rolls Shelf Temperature Baking time in Shelf Temperature height in °C minutes height in °C White bread (without a tin) 1 230* 20 30 1 240* White bread (loaf tin) 1 230* 20 30 2 240* Multigrain bread, initial baking stage (without a tin) 1 220* 10 15 1 240* * Preheat oven 3Hot air %Top/bottom heat Bread/bread rolls Shelf Temperature Baking time in Shelf Temperature height in °C minutes height in °C Multigrain bread, final baking stage (without a tin) 1 180* 20 30 1 200* Multigrain bread, initial baking stage (in loaf tin) 1 220* 10 15 2 240* Multigrain bread, final baking stage (in loaf tin) 1 180* 20 30 2 200* Bread rolls 1 220* 15 25 1 240* Flatbread 1 220* 15 25 1 240* * Preheat oven Baking table for fresh meals and pre-preparedfrozen products 0 Circotherm intensive is particularly suitable for freshly prepared dishes that require a lot of heat from underneath and for frozen convenience 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 ¦ 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. The 0 Circotherm intensive setting cannot be used to bake on two levels. 3Hot air 0Circotherm intensive Dishes Shelf Temperature Baking time in Shelf Temperature height in °C minutes height in °C Pizza, fresh 1 180 190 20 30 1 200 220* 1 + 3 170 180 35 45 -- Pizza, frozen 1 180 200 15 25 1 200 220 1 + 3 170 190 20 30 -- Tarte flambee 1 190 200* 15 25 1 210 230* Quiche 1 170 180 45 - 55 1 180 200* Tart 1 190 200* 30 45 1 200 220* Swiss flan 1 170 190* 45 60 1 170 190 Potato gratin made using raw potatoes 1 180 190 60 70 1 170 180 Strudel, frozen 1 180 200 35 45 1 180 200 Potato products Chips 1 190 210 15 25 1 200 220 1 + 3 170 190 25 35 -- Croquettes/Rosti 1 180 200 25 35 1 200 220 Baked goods Bread rolls, frozen 1 180 200 5 - 15 1 170 190* Part-baked rolls, frozen 1 180 200 10 - 20 1 170 190* Part-baked rolls 1 180 200 5 - 15 1 170 190* * Preheat oven Tips and tricks The cake is too light in colour Check the shelf height and the recommended bakeware. Place the baking t...