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Beschikbare talen
Beschikbare talen
Basic dough
Yeast dough
Tray bakes with dry topping, e.g. crumble
Tray bakes with moist topping, e.g. egg custard
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked products
Yeast dough
Meringue mixture
Puff pastry
Choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
Bread-baking
The information in the table contains only guide values. It may
vary depending on the type and amount of dough.
The values for bread dough apply to both dough placed on a
tray and dough placed in a loaf tin.
Bread
Bread rolls
Flatbread
Empanada
Bread dough 750-1000 g
Final baking
Bread dough 1000-1250 g
Initial baking
Final baking
Bread dough 1250-1500 g
Initial baking
Final baking
* Preheat oven
86
3/~ Hot air
Shelf posi-
Tempera-
tion
ture in °C
1
160-170
1+3
160-170
1
150-170
1
160-170
1
160-170
1
160-170
3/~ Hot air
Shelf posi-
Tempera-
tion
ture in °C
1
160-170
1+3
160-170
1
80
1+3
80
1
180-200
1+3
180-200*
1
190-200*
1+3
190-200*
1
150-160*
1+3
160-170
1
140-150*
1+3
130-140*
1+3+4
130-140*
You should set the lower of the specified temperatures the first
time. Lower temperatures will generally allow more even
browning.
Please note the information about preheating in the table.
ë/{ Bread-baking
Shelf posi-
Tempera-
tion
ture in °C
1
220*
1
220*
1
180*
1
220*
1
220*
1
180
1
220*
1
180
% Top/bottom heat
Baking time in
Shelf posi-
minutes
tion
50-70
3
60-80
-
60-90
3
40-50
3
30-45
2
40-50
2
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
20-30
3
30-40
-
100-150
3
150-170
-
20-30
3
25-35
-
25-35
3
30-40
-
20-40
3
25-35
-
15-25
3
15-25
-
15-25
-
% Top/bottom heat
Baking time in
Shelf posi-
minutes
tion
10-20
2
15-20
2
30-40
2
35-40
2
10-15
2
40-45
2
10-15
2
40-50
2
Tempera-
ture in °C
170-180
-
170-190
170-180
160-170
170-180
Tempera-
ture in °C
170-180
-
80-90
-
200-210
-
200-210*
-
160-170*
-
140-150*
-
-
Tempera-
ture in °C
240*
240*
200*
220*
240*
200
240*
200
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