Kaiser EH-Serie Gebrauchsanweisung Seite 148

Pastry parameter
For conventional heating
Pastry in forms
Meringue / Schaumgebäck / Безе
Sandcake /Sandkuchen / Песочная баба
Barmcake / Hefekuchen / Дрожжевая баба
Tart /Torte / Торт
Sponge cake / Biskuitkuchen / Бисквит
Sponge cake / Biskuitkuchen / Бисквит
Shortcrust for fruit tart / Mürberteig für Obsttorte
/песочное тесто для фруктового торта
Pastry on griddle
Barm streusel cake / Hefestreusel / Дрожжевая
хала
Éclairs / Eclairs / Эклеры
Fruit cake / Obstkuchen / Сладкий пирог с
фрукт.
Streuselkuchen / Сладкий пирог с крошкой
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Gebäckparameter bei Nutzung
Table 1
Kind of pastry
Gebäckart
Тип теста
Gebäck auf dem Blech
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Konventioneller Beheizung
Tabelle 1
Height
Höhe
Раб. уровень
Formgebäck
2-3
2-3
2-3
2-3
2-3
2-3
2-3
2-3
2-3
2-3
2-3
Roasting and Stewing of meat
The following is adviced:
•
Roasting and stewing of meat over 1 kg in
the oven. Smaller pieces are to be prepared
on the cooking zones.
•
For roasting meat on the grid is adviced to
place a plate with water on the lowest level
under the the grid with the dish and refill
water while preparing
•
You shoul use jars with heat-resistant
handles.
Preparation parameters for roasting and stewing
with conventional heating are shown in Table 3
and with thermocirculation in Table 4.
EN
Параметры выпечки с
конвенционным нагревом.
Таблица 1
Temperature Baking time, min.
Temperatur °C Backzeit, min.
Температура °С Время, мин.
Выпечка в формах
80-100
160-180
170-180
160-180
160-180
160-180
Heat / Erhitzter /
разогр. 200-220
Выпечка на противнях
170-190
200-225
170-190
170-190
60-70
40-70
50-60
30-50
10-25
10-25
30-40
30-40
30-50
20-35