Using the cooking programs
User manual 147
► Pastries and baked desserts
Pastries and baked desserts
Typical recipes for pastries and baked desserts:
Dish
Points to note
°C min °C
Apple strudel
175 12-20 -
use every other shelf
Number on sheet depends on size
Do not place items too close together
on sheet
Frozen baguette
165 6-15 -
Number on sheet depends on size
Do not place items too close together
on sheet
Sponge bases
150 15-20 -
select lower fan speed
Baked slices
165 25-35 -
use every other shelf
Pretzels
155 12-15 -
Number on sheet depends on size
Do not place items too close together
on sheet
Frozen rolls
165 10-12 -
Number on sheet depends on size
Do not place items too close together
on sheet
Crème Brûlée
80 10-15 -
select lower fan speed
Crème caramel
80 15-25 -
select lower fan speed
Frozen croissants
165 15-22 -
Number on sheet depends on size
Do not place items too close together
on sheet
Cheesecakes
145 30-40 -
use every other shelf
select lower fan speed
Shortcrust pastry
165 10-15 -
Number on sheet depends on size
Do not place items too close together
on sheet
fruit tarts
165 25-35 -
use every other shelf
Frozen flaky pastry
165 14-20 -
Number on sheet depends on size
Do not place items too close together
on sheet
Madeira cake
165 20-35 -
use every other shelf
Small biscuits and cakes
165 8-13 -
Number on sheet depends on size
Do not place items too close together
on sheet
select lower fan speed
To Next Page
Loading...
