LG BIDLOV - Page 38

38
Baking table
Operating mode Baking time
Recipe
Shelf
level
Temp.
in °C
Shelf
level
Temp.
in °C
For both types
of baking, in
hrs, mins.
Slices with topping/
lling, e.g. quark,
cream, sugar,
almonds
– – 3 160–180
1
0:40–1:20
Pizza (thick base) 1 180–200 1 190–210
1
0:30–1:00
Pizza (thin base) 1 200–220 1 230
1
0:10–0:25
Unleavened bread 1 200–220 1 230
1
0:08–0:15
Wähe (Swiss an) 1 180–200 1 210–230 0:35–0:50
Biscuits
Shortcrust biscuits 3 150–160 3 170–190
1
0:06–0:20
Iced biscuits 3 140–150 3 160–180 0:10–0:40
Cake mixture biscuits 3 150–160 3 170–190 0:15–0:20
Cakes and pastries
with egg white,
meringues
3 80–100 3 100–120 2:00–2:30
Macaroons 3 100–120 3 120–140 0:30–0:60
Yeast dough biscuits 3 160–170 3 170–190 0:20–0:40
Puff pastry cakes and
pastries
3 160–170
–180
1
3 190–210
1
0:20–0:30
Bread rolls 3 180–200
1
3 180–220
1
0:20–0:35
1)
Preheat oven!
Always count shelf levels from the bottom up!