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If you are baking with your own recipe, use similar recipes in the table as a guide. Observe the notes in the table about preheating. 3 2D-Hot air % Top/bottom heat Basic dough Shelf Tempera-Baking time in Shelf Tempera- height ture in °C minutes height ture 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 1 190 - 200 Springform cake tin, e.g. sponge base cheesecake 1 160 - 180 50 - 90 2 170 - 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 25 - 40 2 160 - 170 Sponge (3 eggs) 1 150 - 160* 25 - 35 2 160 - 170* Yeast dough Tray bake with dry topping, e.g. crumble 1 160 - 180 45 - 55 1 180 - 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 3 2D-Hot air % Top/bottom heat Small baked items Yeast dough Shelf height 1 1 + 3 Temperature in °C 160 170 160 170 Baking time in minutes 15 25 20 30 Shelf height 2 - Temperature in °C 180 190 - Meringue mixture 1 1 + 3 80 80 130 - 150 150 - 170 2 - 80 - Puff pastry/choux pastry 1 1 + 3 190 210* 190 210* 20 30 25 35 1 - 200 220* - Sponge mixture, e.g. muffins 1 1 + 3 150 160* 150 160* 25 35 30 40 1 - 170 180* - Shortcrust pastry, e.g. butter biscuits 1 1 + 3 140 150* 130 140* 15 - 20 20 25 2 - 150 160* - * Preheat oven 3 2D-Hot air % Top/bottom heat Bread/bread rolls Bread rolls Shelf height 1 Temperature in °C 220* Baking time in minutes 15 - 25 Shelf height 1 Temperature in °C 240* Flatbread 1 220* 15 - 25 1 240* Bread dough 750 - 1,000 g Final baking 1 220* 35 - 40 2 220* Bread dough 1,000 - 1,250 g Initial baking Final baking 1 1 220* 180 10 - 15 40 - 45 2 2 240* 200 Bread dough 1,250 - 1,500 g Initial baking Final baking 1 1 220* 180 10 - 15 40 - 50 2 2 240* 200 * 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 ¦ 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 Top/bottom heat % Meals Shelf posi-Tempera-Baking time in Shelf posi-Temperation ture in °C minutes tion ture in °C Pizza, fresh 1 180 - 190 20 - 30 1 210 230* 1 + 3 170 - 180 35 - 45 -- Savoury flan 1 190 200* 15 - 25 1 210 230* Quiche 1 170 - 180 45 - 55 2 200 - 220 Tart 1 190 200* 30 - 45 1 200 220* Swiss flan 1 170 190* 45 - 60 1 190 210* Potato gratin made from raw potatoes 1 180 - 190 60 - 70 2 200 - 220 Strudel, frozen 1 180 - 200 35 - 45 1 200 - 220 Pizza, frozen 1 180 - 200 10 - 20 1 210 - 230 1 + 3 170 - 190 20 - 30 -- * Preheat oven 59 2D-Hot air 3 Top/bottom heat % Meals Shelf posi-Tempera-Baking time in Shelf posi-Temperation ture in °C minutes tion ture in °C Potato products, frozen Chips 1 190 - 210 20 - 30 1 200 - 220 1 + 3 170 - 190 30 - 40 - Croquettes/Rosti 1 180 - 200 25 - 35 1 190 - 210 Baked goods Bread rolls, frozen 1 180 - 200 5 - 15 2 190 - 210 Part-baked rolls, frozen 1 180 - 200 10 - 20 2 180 - 200 Part-baked rolls 1 180 - 200 5 - 15 2 190 - 210 * Preheat oven Tips and tricks The cake is too light in colour Check the shelf height and the recommended bakeware. Place the baking tin on the wire rack and not on the baking tray. Increase the baking time or the temperature. The cake is too dark Check the shelf height. Shorten the baking time or reduce the temperature. The cake is unevenly browned in the Check the shelf height and the temperature. Do not place the baking tin directly in front baking tin of the air outlets in the back wall of the cooking compartment. Check for the correct position of the baking tin on the wire rack. The cake is unevenly browned on the Check the shelf height and the temperature. When baking small items, make sure that baking tray they are the same size and thickness. The cake is too dry Shorten the baking time and increase the temperature slightly. The cake is too moist in the centre Reduce the temperature. Note: Higher temperatures do not mean shorter baking times (cooked on the outside, but no...