48
Examples pastry, bread, rolls, desserts, part 2
Proper Amounts per container
Food Hints container/grid 20 x
2
⁄1
6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 40 x
1
⁄
Yeast cake every 2nd. rail 20 mm granite 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Platted yeast cake glaze with sugar water 20 mm granite 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
during cooking or alu perf.
Cheese cake spread the mixture evenly 40 mm granite
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Cream cheese slices pre-cook short crust pastry base, 40 mm granite 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
fill with fruit and cream cheese
Marble cake fill into forms grid
3x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Brown Bread let dough rise 20 mm granite 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Biscuits and short even thickness 20 mm granite 6 x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
crust pastry for piping
Crumble cake base – spread crumble evenly 20 mm granite
6 x
1
⁄1 2 0 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
yeast dough or alu perf.
White bread every 2nd. rail grid
3x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Rolls, french bread form well, grid 3x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
preheat
Reheating rolls, form lightly 20 mm granite
3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
Baguettes or alu perf.
Toast butter lightly grid
6x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
Vacuum packed fruit add wine, liquor grid 6x
1
⁄1 10 x
1
⁄1 10 x
2
⁄1 20 x
1
⁄1 20 x
2
⁄1
Plum cake base – spread evenly with fruit 20 mm granite 3 x
1
⁄1 5 x
1
⁄1 5 x
2
⁄1 10 x
1
⁄1 10 x
2
⁄1
yeast dough
* When baking freshly made pastry preheat to required temperature. Frozen products preheat to 300 °C. CT = automatic core temperature.
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