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Beschikbare talen
Beschikbare talen
Basic dough
Yeast dough
Tray bake with dry topping, e.g. crumble
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
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
3 2D-Hot air
Shelf
Tempera-
height
ture in °C
1
160 - 180
1 + 3
170 - 180
1
160 - 170
1
160 - 170
1
160 - 170
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
% Top/bottom heat
Baking time in
Shelf
minutes
height
40 - 55
1
45 - 60
-
35 - 45
1
30 - 40
2
35 - 45
2
% 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
Tempera-
ture in °C
180 - 200
-
180 - 190
160 - 170
170 - 180
Tempera-
ture in °C
180 190
-
80
-
200 220*
-
170 180*
-
150 160*
-
Tempera-
ture in °C
240*
240*
220*
240*
200
240*
200
53
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