Assessments - 3, GPA: 4.7
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Plaited bread/ Conventional 2 170-190 0:40-0:50 bread crown Cooking Conventional Christmas stollen 2 0:50-1:10 160-180 1) Cooking Bread (rye bread): 1. First part of baking proc1. 2301) 1. 00:25 Conventional ess. 1 Cooking 2. 0:30-1:00 2. 160-180 2. Second part of baking process. Cream puffs/ eclairs Conventional Cooking 3 190-210 1) 0:20-0:35 Swiss roll Conventional Cooking 3 180-200 1) 0:10-0:20 Cake with crumble topping (dry) Conventional Cooking 3 150-160 0:20-0:40 Buttered almond cake/sugar cakes Conventional Cooking 3 190-210 1) 0:15-0:30 Helpful hints and tips 13 Type of baking Oven function Oven level Temperature °C Time Hours:Mins. Fruit flans (made with yeast dough/ sponge mixture)2) Conventional Cooking 3 170 0:35-0:50 Fruit flans made with short pastry Conventional Cooking 3 170-190 0:40-1:00 Yeast cakes with delicate toppings (e.g. quark,cream,cus- Conventional Cooking 3 160-180 1) 0:40-1:20 tard) Pizza (with a lot of topping) 2) Conventional Cooking 1 180-200 1) 0:30-0:50 Pizza (thin crust) Conventional Cooking 1 220-250 1) 0:15-0:25 Unleavened bread Conventional Cooking 1 230-250 0:10-0:15 Tarts (CH) Conventional Cooking 1 210-230 0:35-0:50 1) Pre-heat the oven 2) Use deep pan Biscuits Type of baking Oven function Oven level Temperature °C Time Hours:Mins. Short pastry biscuits Conventional Cooking 3 170-190 0:10-0:20 Short bread/ Pastry Stripes Conventional Cooking 3 160 1) 0:20-0:30 Biscuits made with sponge dough Conventional Cooking 3 170-190 0:20-0:30 Pastries made with egg white, meringues Conventional Cooking 3 80-100 2:00-2:30 Macaroons Conventional Cooking 3 120-130 0:30-0:60 Biscuits made with yeast dough Conventional Cooking 3 170-190 0:20-0:40 Puff pastries Conventional Cooking 3 190-210 1) 0:20-0:30 Rolls Conventional Cooking 3 190-2101) 0:10-0:25 14 14 Helpful hints and tips Type of baking Oven function Oven level Temperature °C Time Hours:Mins. Small cakes (20per tray) Conventional Cooking 3 170 1) 0:20-0:30 1) Pre-heat the oven Tips on baking Baking results Possible cause Remedy The cake is not browned enough underneath Wrong oven level Place cake lower The cake sinks (becomes soggy, lumpy, streaky) Oven temperature too high Use a slightly lower setting Set a longer baking time. Bak- The cake sinks (becomes soggy, lumpy, streaky) Baking time too short ing times cannot be reduced by setting higher temperatures The cake sinks (becomes soggy, lumpy, streaky) Too much liquid in the mixture Use less liquid. Pay attention to mixing times, especially if using mixing machines Cake is too dry Oven temperature too low Set oven temperature higher Cake is too dry Baking time too long Set a shorter baking time Cake browns unevenly Oven temperature too high and baking time too short Set a lower oven temperature and a longer baking time Cake browns unevenly Mixture is unevenly distributed Spread the mixture evenly on the baking tray Cake does not cook in the baking time given Temperature too low Use a slightly higher oven setting Bakes and gratins table Dish Oven function Shelf position Temperature °C Time Hours:Mins. Pasta bake Conventional Cooking 1 180-200 0:45-1:00 Lasagne Conventional Cooking 1 180-200 0:25-0:40 Vegetables au gratin 1) Turbo Grilling 1 160-170 0:15-0:30 Baguettes topped with melted cheese 1) True Fan Cooking 1 160-170 0:15-0:30 Sweet bakes Conventional Cooking 1 180-200 0:40-0:60 Fish bakes Conventional Cooking 1 180-200 0:30-1:00 Helpful hints and tips 15 Dish Oven function Shelf position Temperature °C Time Hours:Mins. Stuffed vegeta- True Fan Cooking 1 160-170 0:30-1:00 bles 1) Pre-heat the oven Roasting Roasting dishes • Use heat-resistant ovenware to roast (please read the instructions of the manufacturer). • Large roasting joints can be roasted directly in the deep pan or on the wire shelf above the deep pan (if present). • Roast lean meats 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 roasted in the roasting tin without the lid. Roasting with Conventional Cooking Beef Type of meat Quantity Oven function Shelf position Temperature °C Time mins. Pot roast 1-1.5 kg Conventional Cooking 1 230 120-150 Roast beef or fillet: rare per cm. of thickness Conventional Cooking 1 230-2501) 6-8 Roast beef or fillet: medium per cm. of thickness Conventional Cooking 1 220-2301) 8-10 Roast beef or fillet: well done per cm. of thickness Conventional Cooking 1 200-2201) 10-12 1) Pre-heat the oven Pork Type of meat Quantity Oven function Shelf position Temperature °C Time mins. Shoulder, neck, ham joint 1-1.5 kg Conventional Cooking 1 210-220 90-120 Chop, spare rib 1-1.5 kg Conventional Cooking 1 180-190 60-90 Meat loaf 750 g -1 kg Conventional Cooking 1 170-190 50-60 Porkknuckle (precooked) 750 g -1 kg Conventional Cooking 1 200-220 90-120 16 16 Helpful hints and tips Veal Type of meat Quantity Oven function Shelf position Temperature °C Time mins. Roast veal Conventional...
Este manual também é adequado para os modelos :Fornos Elétricos - EE1000000 (499.86 kb)
Fornos Elétricos - EE1000000 (499.86 kb)
Fornos Elétricos - EE1000000 (499.86 kb)
Fornos Elétricos - EE1000000 (499.86 kb)