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46
Food tested in compliance with the EN 60350-1 standard.
Conventional baking
Dish Equipment Guide
(from the bot-
tom)
Temperature
(°C)
Cooking time
(min)
System
Shortbread - single level
Shallow enamel-
coated baking
sheet
3 140-150 * 20-35
Shortbread - single level
Shallow enamel-
coated baking
sheet
3 140-150 * 25-40
Shortbread - two levels
Shallow enamel-
coated baking
sheet
2, 3 140-150 * 25-40
Shortbread - three levels
Shallow enamel-
coated baking
sheet
2, 3, 4 130-140 * 30-50
Cupcakes - single level
Shallow enamel-
coated baking
sheet
3 140-150 * 20-35
Cupcakes - single level
Shallow enamel-
coated baking
sheet
3 150-160 * 20-35
Cupcakes - two levels
Shallow enamel-
coated baking
sheet
1, 3 140-150 * 30-45
Cupcakes - three levels
Shallow enamel-
coated baking
sheet
2, 3, 4 140-150 * 35-50
Sponge cake
Round metal
mould, diameter
26 cm/Wire
shelf
2 160-170 * 20-35
Sponge cake
Round metal
mould, diameter
26 cm/Wire
shelf
2 160-170 * 20-35
Apple pie
2 x round metal
mould, diameter
20 cm/Wire
shelf
2 170-180 65-85
Apple pie
2 x round metal
mould, diameter
20 cm/Wire
shelf
3 160-170 65-85
Sponge cake
Round metal
mould, diameter
26 cm/Wire
shelf
2 150-160
10
15-25
COOKING TEST
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