Assessments - 4, GPA: 4.5
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Fruit flans (made with yeast dough/sponge mixture)2) Fan-assisted circulation 3 150 0:35-0:50 Fruit flans (made with yeast Conventional 3 170 0:35-0:50 dough/sponge mixture) Fruit flans made with short Conventional 3 170-190 0:40-1:20 pastry Yeast cakes with delicate Conventional 3 160-180 0:40-1:20 toppings (e.g.quark, cream, vanilla cream) Pizza (with a lot of topping) 2 Conventional 1 190-2101) 0:30-1:00 Pizza (thin crust) Conventional 1 230-2501) 0:10-0:25 Unleavened bread Conventional 1 250-270 0:08-0:15 Tarts (CH) Conventional 1 200-220 0:35-0:50 Biscuits Short pastry biscuits Fan-assisted 3 150-160 0:06-0:20 circulation Short pastry biscuits Fan-assisted 1 / 3 150-160 0:06-0:20 circulation Viennese whirls Fan-assisted 3 140 0:20-0:30 circulation Viennese whirls Fan-assisted 1 / 3 140 0:25-0:40 circulation Viennese whirls Conventional 3 1601) 0:20-0:30 Biscuits made with sponge Fan-assisted 3 150-160 0:15-0:20 mixture circulation Biscuits made with sponge Fan-assisted 1 / 3 150-160 0:15-0:20 mixture circulation Pastries made with egg Fan-assisted 3 80-100 2:00-2:30 white, meringues circulation Macaroons Fan-assisted 3 100-120 0:30-0:60 circulation Biscuits made with yeast Fan-assisted 3 150-160 0:20-0:40 dough circulation Puff pastries Fan-assisted 3 170-1801) 0:20-0:30 circulation Time Type of Shelf Tempera- Ovenfunction Hours baking position ture °C mins. Rolls Fan-assisted 3 1601) 0:20-0:35 circulation Rolls Conventional 3 1801) 0:20-0:35 Small cakes (20per tray) Fan-assisted 3 1401) 0:20-0:30 circulation Small cakes (20per tray) Fan-assisted 1 / 4 1401) 0:25-0:40 circulation Small cakes (20per tray) Conventional 3 1701) 0:20-0:30 1) Pre-heat the oven 2) Use the drip tray or roasting tray Baking on more than one oven level Fan-assisted Fan circulation cooking Time Type of baking Shelf positions from bottom Tempera- Hours: Mins. 2 levels 3 levels ture in °C Cakes/pastries/breads on baking trays Cream puffs/Eclairs 1/ 4 --160- 1801)) 0:35-0:60 Dry streusel cake 1/ 3 --140- 160 0:30-0:60 Biscuits/small cakes/pastries/rolls Short pastry biscuits 1/ 3 1/ 3 / 5 150-160 0:15-0:35 Viennese whirls 1/ 3 1/ 3 / 5 140 0:20-0:60 Biscuits made with sponge mixture 1/ 3 --160- 170 0:25-0:40 Biscuits made with egg white, meringues 1/ 3 --80- 100 2:10-2:50 Macaroons 1/ 3 --100- 120 0:40-1:20 Biscuits made with yeast dough 1/ 3 --160- 170 0:30-0:60 Puff pastries 1/ 3 --170- 1801) 0:30-0:50 Rolls 1/ 4 --160 0:30-0:55 Small cakes (20per tray) 1/ 4 --1401) 0:25-0:40 1) Pre-heat the oven Tips on Baking Baking results Possible cause Remedy The cake is not Wrong oven level Place cake lower browned enough underneath The cake sinks (be-Oven temperature too high Use a slightly lower setting comes soggy, lumpy, streaky) Baking time too short Set a longer baking time Baking times cannot be reduced by setting higher temperatures Too much liquid in the mix-Use less liquid. ture Pay attention to mixing times, especially if using mixing machines Cake is too dry Oven temperature too low Set oven temperature higher. Baking time too long Set a shorter baking time Cake browns unevenly Oven temperature too high Set a lower oven tempera- and baking time too short ture and a longer baking time Mixture is unevenly distribut-Spread the mixture evenly ed on the baking tray Grease filter is inserted Take out the grease filter Cake does not cook in Temperature too low Use a slightly higher oven the baking time given setting Grease filter is inserted Take out the grease filter Table for Bakes and Gratins Dish Oven function Shelf position Temperature °C Time Hours mins. Pasta bake Conventional 1 180-200 0:45-1:00 Lasagne Conventional 1 180-200 0:25-0:40 Vegetables au gratin1) Rotitherm 1 160-170 0:15-0:30 Baguettes topped with melted cheese1) Rotitherm 1 160-170 0:15-0:30 Sweet bakes Conventional 1 180-200 0:40-0:60 Fish bakes Conventional 1 180-200 0:30-1:00 Stuffed vegetables Rotitherm 1 160-170 0:30-1:00 1) Pre-heat the oven Frozen Ready Meals Table Food to be Shelf Temperature Oven function Time cooked position °C as per manu as per manu- Frozen pizza Conventional 3 facturer’s in facturer’s in structions structions Chips1) Rotitherm 3 200-220 15-25 mins. (300-600 g) as per manu as per manu- Baguettes Conventional 3 facturer’s in facturer’s in structions structions as per manu as per manu- Fruit flans Conventional 3 facturer’s in facturer’s in structions structions 1) Comments: Turn chips 2 or 3 times during cooking Roasting Oven function: Conventional or Rotitherm Insert the grease filter when roasting! Roasting dishes • Any heat-resistant ovenware is suitable to use for roasting (please read the manufacturer's instructions). • Large roasting joints can be roasted directly in the roasting tray or on the oven shelf with the roasting tray placed below it. • For all lean meats, we recommend roasting these in a roasting tin with a lid. This will keep the meat more succulent. • All types of meat, that can be browned or have crackling, can be roas...
Este manual também é adequado para os modelos :Fornos Elétricos - COMPETENCE B4101-4 (676.74 kb)
Fornos Elétricos - COMPETENCE B4101-4 (676.74 kb)
Fornos Elétricos - COMPETENCE B4101-4 (676.74 kb)
Fornos Elétricos - COMPETENCE B4101-4 (676.74 kb)