Kaiser EH 6321 Manuale Utente
34
EN
Pastry parameter
For conventional heating
Table 1
Gebäckparameter bei Nutzung
Konventioneller Beheizung
Tabelle 1
Параметры выпечки с
конвенционным нагревом.
Таблица 1
Kind of pastry
Gebäckart
Тип теста
Height
Höhe
Раб. уровень
Temperature
Temperatur °C
Температура °С
Baking time, min.
Backzeit, min.
Время, мин.
Pastry in forms
Formgebäck
Выпечка в формах
Meringue / Schaumgebäck /
Безе
2-3
80-100
60-70
Sandcake /Sandkuchen /
Песочная баба
2-3
160-180
40-70
Barmcake / Hefekuchen /
Дрожжевая баба
2-3
170-180
50-60
Tart /Torte /
Торт
2-3
160-180
30-50
Sponge cake / Biskuitkuchen /
Бисквит
2-3
160-180
10-25
Sponge cake / Biskuitkuchen /
Бисквит
2-3
160-180
10-25
Shortcrust for fruit tart / Mürberteig für Obsttorte
/
/
песочное тесто для фруктового торта
2-3
Heat / Erhitzter /
разогр. 200-220
Pastry on griddle
Gebäck auf dem Blech
Выпечка на противнях
Barm streusel cake / Hefestreusel /
Дрожжевая
хала
2-3
170-190
30-40
Éclairs / Eclairs
/ Эклеры
2-3
200-225
30-40
Fruit cake / Obstkuchen /
Сладкий пирог с
фрукт.
2-3
170-190
30-50
Streuselkuchen
/ Сладкий пирог с крошкой
2-3
170-190
20-35
Roasting and Stewing of meat
The following is adviced:
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.
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
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.