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Pastry parameter
For conventional heating
Table 1
Gebäckparameter bei Nutzung
Konventioneller Beheizung
Tabelle 1
ɉɚɪɚɦɟɬɪɵ ɜɵɩɟɱɤɢ ɫ
ɤɨɧɜɟɧɰɢɨɧɧɵɦ ɧɚɝɪɟɜɨɦ.
Ɍɚɛɥɢɰɚ 1
Kind of pastry
Gebäckart
Ɍɢɩ ɬɟɫɬɚ
Height
Höhe
Ɋɚɛ. ɭɪɨɜɟɧɶ
Temperature
Temperatur °C
Ɍɟɦɩɟɪɚɬɭɪɚ °ɋ
Baking time, min.
Backzeit, min.
ȼɪɟɦɹ, ɦɢɧ.
Pastry in forms Formgebäck ȼɵɩɟɱɤɚ ɜ ɮɨɪɦɚɯ
Meringue / Schaumgebäck / Ȼɟɡɟ 2-3 80-100 60-70
Sandcake /Sandkuchen / ɉɟɫɨɱɧɚɹ ɛɚɛɚ 2-3 160-180 40-70
Barmcake / Hefekuchen / Ⱦɪɨɠɠɟɜɚɹ ɛɚɛɚ 2-3 170-180 50-60
Tart /Torte / Ɍɨɪɬ 2-3 160-180 30-50
Sponge cake / Biskuitkuchen / Ȼɢɫɤɜɢɬ 2-3 160-180 10-25
Sponge cake / Biskuitkuchen / Ȼɢɫɤɜɢɬ 2-3 160-180 10-25
Shortcrust for fruit tart / Mürberteig für Obsttorte
/ɩɟɫɨɱɧɨɟ ɬɟɫɬɨ ɞɥɹ ɮɪɭɤɬɨɜɨɝɨ ɬɨɪɬɚ
2-3 Heat / Erhitzter /
ɪɚɡɨɝɪ. 200-220
Pastry on griddle Gebäck auf dem Blech ȼɵɩɟɱɤɚ ɧɚ ɩɪɨɬɢɜɧɹɯ
Barm streusel cake / Hefestreusel / Ⱦɪɨɠɠɟɜɚɹ
ɯɚɥɚ
2-3 170-190 30-40
Éclairs / Eclairs / ɗɤɥɟɪɵ 2-3 200-225 30-40
Fruit cake / Obstkuchen / ɋɥɚɞɤɢɣ ɩɢɪɨɝ ɫ
ɮɪɭɤɬ.
2-3 170-190 30-50
Streuselkuchen / ɋɥɚɞɤɢɣ ɩɢɪɨɝ ɫ ɤɪɨɲɤɨɣ 2-3 170-190 20-35
Roasting and Stewing of meat
The following is adviced:
x Roasting and stewing of meat over 1 kg in
the oven. Smaller pieces are to be prepared
on the cooking zones.
x 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
x 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.
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