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Gebäckparameter bei Nutzung
Konventioneller Beheizung
Tabelle 1
Pastry parameter
For conventional heating
Table 1
Kind of pastry
Gebäckart
#
Height
Höhe
!.
Temperature
Temperatur °C
# °&
Baking time, min.
Backzeit, min.
, .
Pastry in forms
Formgebäck
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Meringue / Schaumgebäck / 2 (
2-3
80-100
60-70
Sandcake /Sandkuchen /
2-3
160-180
40-70
Barmcake / Hefekuchen / /++
2-3
170-180
50-60
Tart /Torte / #
2-3
160-180
30-50
Sponge cake / Biskuitkuchen / 2
2-3
160-180
10-25
Sponge cake / Biskuitkuchen / 2
2-3
160-180
10-25
Shortcrust for fruit tart / Mürberteig für Obsttorte
/
2-3
Heat / Erhitzter /
(. 200-220
Pastry on griddle
Gebäck auf dem Blech
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Barm streusel cake / Hefestreusel / /++
2-3
170-190
30-40
Éclairs / Eclairs / $
2-3
200-225
30-40
Fruit cake / Obstkuchen / &
.
2-3
170-190
30-50
Streuselkuchen / &
2-3
170-190
20-35
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.
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