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Fabricar: Bakers Pride Tamaño del archivo: 1.1 mb Nombre del archivo: 947593en.pdf Idioma del manual:

bottom bottom Fruit flan (with a yeast 3 150-170 3 170-190 0:25-0:50 dough/sponge base)2 Fruit flans on shortcrust 3 160-170 3 170-190 0:40-1:20 pastry base1 Tarts with delicate fillings (e.g., curd cheese, cream, - - 3 0:40-1:20 sugar-topped cakes) 160-1801 1 180-200 1 0:30-1:00 Pizza (with deep topping)2 190-2101 Pizza (thin) 1 200-220 1 0:10-0:25 230-3001 Unleavened bread 1 200-220 1 0:08-0:15 270-3001 Flat sweet or savoury 1 180-200 1 210-230 0:35-0:50 pies Biscuits Shortcrust biscuits 3 150-160 3 0:06-0:20 Small piped biscuits 170-1901 3 140-150 3 160-180 0:10-0:40 Sponge fingers 3 150-160 3 170-190 0:15-0:20 Meringues 3 80-100 3 100-120 2:00-2:30 Macaroons 3 100-120 3 120-140 0:30-0:60 Small pastries made with 3 160-170 3 170-190 0:20-0:40 yeast dough Small pastries made with 3 3 0:20-0:30 170-1801 190-2101 puff pastry Bread rolls 3 3 0:20-0:35 1) Pre-heat the oven 2) Use the combination/fat tray or the fat tray! Information printed in bold type indicates the preferred oven function in each case. 180-2001 180-2201 Baking on several shelf positions Type of cake or pastry Fan cooking UTime Hours: Mins. Shelf position from bottom Temperature .C2 Levels 3 Levels Cakes and pastries on baking sheets Cream puffs/eclairs 1/4 -160-1801 0:35-0:60 Dry streusel cake 1/4 -140-160 0:30-0:60 Biscuits Shortcrust biscuits 1/4 1/3/5 150-160 0:15-0:35 Small piped biscuits 1/4 1/3/5 140-150 0:20-0:60 Sponge fingers 1/4 -160-170 0:25-0:40 Meringues 1/4 -80-100 2:10-2:50 Macaroons 1/4 -100-120 0:40-1:20 Small pastries made with yeast dough 1/4 -160-170 0:30-0:60 Small pastries made with puff pastry 1/4 -170-1801 0:30-0:50 Bread rolls 1/4 -180-1901 0:30-0:55 Cream puffs/eclairs 1/4 -160-1801 0:35-0:60 Dry streusel cake 1/4 -140-160 0:30-0:60 Biscuits Shortcrust biscuits 1/4 1/3/5 150-160 0:15-0:35 Small piped biscuits 1/4 1/3/5 140-150 0:20-0:60 Sponge fingers 1/4 -160-170 0:25-0:40 Meringues 1/4 -80-100 2:10-2:50 Macaroons 1/4 -100-120 0:40-1:20 Small pastries made with yeast dough 1/4 -160-170 0:30-0:60 Small pastries made with puff pastry 1/4 -170-1801 0:30-0:50 Bread rolls 1/4 -180-1901 0:30-0:55 Tips for baking Baking result Possible cause Solution The cake is under- cooked at the bottom Wrong shelf position Insert the cake at a lower shelf position The cake collapses (is Cooking temperature too high Set to a lower temperature sticky, soft in the middle, damp patches) Cooking time too short Increase cooking time Cooking times may not be reduced by using a higher cooking temperature Too much liquid in mixture Next time use less liquid. Check that you have beaten the mixture for the correct length of time, particularly when using a food-processor. Cake is too dry Cooking temperature too low Set a slightly higher baking temperature next time Cooking time too long Reduce cooking time Cake is unevenly Cooking temperature too high Set to a lower temperature browned and cooking time too short and increase cooking time Mixture is spread unevenly Spread mixture evenly on the baking tray Fat filter is still in position Remove fat filter Cooking time too lon Temperature too low Set a slightly higher baking temperature next time Fat filter is still in position Remove fat filter Pies and Gratin Table Conventional O Shelf tables position from Temp. °C bottom Pasta bake 1 180-200 Lasagne 1 180-200 Vegetables au gratin1 1 200-220 Pizza baguettes1 1 200-220 Sweet souffles 1 180-200 Fish pies 1 180-200 Stuffed vege1 180-200 1) Pre-heat the oven. Rotitherm I Time Shelf position from Temp. °C Hrs: Mins. bottom 1 160-170 0:45-1:00 1 160-170 0:25-0:40 1 160-170 0:15-0:30 1 160-170 0:15-0:30 - - 0:40-0:60 1 160-170 0:30-1:00 1 160-170 0:30-1:00 Information printed in bold type indicates the preferred oven function for the dish. Frozen Ready Meals Table Food to be cooked Shelf position Oven function Temperature Time from bottomFrozen pizza 3 Conventional O in accordance with the maker's instructions in accordance with the maker's instructions Chips1 (300-600 g) 3 Rotitherm I 200-220 °C 15-25 Mins. Baguettes 3 Conventional O in accordance with the maker's instructions in accordance with the maker's instructions Conventional Fruit flan 3 O 1) Comment: Turn chips 2-3 times during cooking. in accordance with the maker's instructions in accordance with the maker's instructions 3 When frozen foods are used the trays inserted may distort during cooking. This is because of the large differences in temperature between the frozen item and the oven. Once the trays have cooled the distortion will disappear again. Roasting Use the rotitherm I or conventional O oven functions for roasting. Ovenware for roasting • Any heat-resistant dish is suitable for roasting (refer to the manufacturer's instructions!). • If the dish has plastic handles, check that they are heat-resistant (refer to manufacturer's instructions!). • Large roasts can be roasted directly on the universal baking tray or on the shelf with the universal baking tray underneath (e.g. turkey, goos...

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