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V
IV
III
II
I
Baking parameters
for conventional heating
Table 1
Kind of dough
Gebäckart
Cakes in cups and dishes
Meringue / Schaumgebäck /
Sand paste /Sandkuchen /
Yeasted dough / Hefekuchen /
Tart /Torte /
Sponge cake / Biskuitkuchen /
Shortcrust for fruit tart / Mürberteig für Obsttorte
/
Cakes on baking trays
Crumbly yeasted dough cake / Hefestreusel /
Éclairs / Eclairs /
Fruit cake / Obstkuchen /
.
Crumbly sweet cake / Streuselkuchen /
46
Baking parameters for conventional heating are
summarized in Table 1, and for hot air
circulation in Table 2.
If you use hot air circulation function, no pre-
heating is necessary.
If air circulation function is used while baking a
cake, the baking tray should be put at level III
from the oven bottom. In case you bake two
cakes simultaneously, use levels II and IV.
Gebäckparameter bei Nutzung
Konventioneller Beheizung
Tabelle 1
Level
Höhe
.
Formgebäck
2-3
2-3
2-3
2-3
2-3
2-3
Gebäck auf dem Blech
2-3
2-3
2-3
2-3
EN
Temperature
Baking time, min.
Temperatur °C
Backzeit, min.
°
80-100
160-180
170-180
160-180
160-180
Heat / Erhitzter /
. 200-220
170-190
200-225
170-190
170-190
.
1
,
.
60-70
40-70
50-60
30-50
10-25
30-40
30-40
30-50
20-35
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