62 - USE 914779617/C
Croissants 0.2 2 160 35 yes
1
Cooking times may vary depending on the thickness of the single cookie.
2
Use a muffin mould placed on top of the wire rack. Time may vary depending on the amount of dough per
mould.
3
The cooking time may vary depending on the size. This preparation, once removed from the oven, should be
left to dry on the baking tray or rack for a few hours.
4
Cover for part of the cooking time if it browns too much on the surface.
BREAD/PIZZA
Proven bread 0.2 2 200 20 yes
Focaccia 1.0 2 180 25 yes
Pan baked pizza 1.0 1 280 11 yes
Stone-baked pizza
(fresh)
1
0.6 - 280 6 yes
Stone-baked pizza
(frozen)
1
0.2 - 280 4 yes
1
Place the refractory stone on the bottom of the oven cavity.
Note: cooking times may vary depending on the thickness and layers and on the level of gratin.
PASTA
Baked pasta
1
1.5 1 200 32 yes
Lasagna
1
2.5 1 220 60 yes
Paella/Rice
2
0.7 2 190 24 yes
Quiche
3
1.0 1 200 30 yes
Food
Weight
(kg)
Function Shelf
Temp.
(°C)
Time
(minutes)
preh
The times indicated in the table do not include preheating times and are provided only as a guide.
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