Kaiser Avantgarde PLUS User Manual

148
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.

Kaiser Avantgarde PLUS Specifications

General

Brand	Kaiser
Model	Avantgarde PLUS
Category	Oven
Language	English