Siemens HB 33 K SERIES - Page 83

83
3D hot air ˜ Top and bottom heating /
Type of pastry Shelf Temperature Baking duration Shelf Temperature
position in ° C minutes position in ° C
Yeast dough
Pasty with dry topping
e.g. crumble
1 sheet 1 170 – 180 040 – 060 2 170 – 180
2 sheets 1 + 3 170 – 180 040 – 060 – –
Pasty with moist topping
e.g. icing
1 sheet – – 070 – 090 2 160 – 170
Savarin and plaited bun
(500 g flour) 1 160 – 170 035 – 050 2 170 – 180
Cake in shallow tin 1 160 – 170 035 – 045 1 170 – 180
Cake in deep tin 1 160 – 170 040 – 050 1 170 – 180
Biscuits
Meringue 1 80 – 90 130 – 160 2 80 – 90
Puff pastry (preheat)
1 sheet 1 180 – 190 020 – 030 2 200 – 210
2 sheets 1+3 190 – 200 020 – 030 – –
Choux pastry (preheat)
1 sheet 1 190 – 200 025 – 035 2 200 – 210
2 sheets 1 + 3 190 – 200 025 – 035 – –
Cake mixture (e.g. muffins)
1 sheet 1 150 – 160 025 – 035 2 150 – 160
2 sheets 1 + 3 150 – 160 025 – 040 – –
Short pastry (e.g. butter biscuits)
1 sheet 1 130 – 140 015 – 025 2 140 – 150
2 sheets 1 + 3 130 – 140 015 – 025 – –
Savoury food
Pizza (preheat)
1 sheet 1 170 – 180 030 – 045 2 180 – 190
2 sheets 1 + 3 170 – 180 030 – 045 – –
Tarte flambée (preheat) 1 180 – 190 015 – 025 1 200 – 220
Quiche (preheat) 1 180 – 190 040 – 050 1 200 – 220
Bread (preheat) 1 200 – 220 10 – 15 2 220 – 240
Bake for a short time 1 200 010 – 015 1 240
Finish baking 1 180 040 – 045 1 200