John Lewis JLBIOS609 - Manual (Page 26)

26
Baking table
Baking on one oven level
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche Convection with ring
heating element
1 150-160 0:50-1:10
Madeira cake/fruit cakes Convection with ring
heating element
1 140-160 1:10-1:30
Sponge cake Convection with ring
heating element
1 140 0:25-0:40
Sponge cake Conventional 1 160 0:25-0:40
Flan base - short pastry Convection with ring
heating element
3 170-180
1)
0:10-0:25
Flan base - sponge mixture Convection with ring
heating element
3 150-170 0:20-0:25
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set) Convection with ring
heating element
1 160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set) Conventional 1 180 1:10-1:30
Savoury flan (e. g, quiche
lorraine) Convection with ring
heating element
1 160-180 0:30-1:10
Cheesecake Conventional 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170-190 0:30-0:40
Christmas stollen Conventional 3 160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then Conventional 1
230
1)
160-180
0:25
0:30-1:00
Cream puffs/eclairs Conventional 3 160-170
1)
0:15-0:30
Swiss roll Conventional 3 180-200
1)
0:10-0:20
Cake with crumble topping
(dry) Convection with ring
heating element
3 150-160 0:20-0:40
Buttered almond cake/sugar
cakes Conventional 3 190-210
1)
0:15-0:30
Fruit flans (made with yeast
dough/sponge mixture)
2)
Convection with ring
heating element
3 150 0:35-0:50