66
Instructions for the user
FISH
SALMON TROUT
Bottom –
ventilated
circular
2 150 - 160 35 - 40
PIZZA Ventilated static 1 250 - 280 6 - 10
BREAD Circular 2 190 - 200 25 - 30
MUFFINS Tu r bo 2 180 - 190 15 - 20
DESSERTS
DOUGHNUT Ventilated static 2 160 55 - 60
FRUIT TART Ventilated static 2 160 30 - 35
SHORT PASTRY
Bottom +
ventilated
circular
2 160 - 170 20 - 25
JAM TARTS Tu r bo 2 160 20 - 25
PARADISE CAKE Ventilated static 2 160 55 - 60
ECLAIR Tu r bo 2 150 - 160 40 - 50
LIGHT SPONGE CAKE Circular 2 150 - 160 45 - 50
RICE PUDDING Tu rb o 2 160 40 - 50
CROISSANTS Circular 2 160 25 - 30
8.3 Using other functions
The following tables indicate how to use the functions for thawing, proving
and cooking with the rotisserie rod.
FUNCTION
LEVEL FROM
BELOW
TEMPERATURE
°C
TIME IN MINUTES
Thawing 1 30
Depending on the
quantity.
Proving 1 40
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