Kaiser EH63... - Manual (Page 34)

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:
• 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.