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User Manual - Page 92

For H 7164 B.

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Cooking charts
92
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Choux buns (1tray)
160–170 – 1 2
30–40
2
Pastry puffs (1tray)
180–190 – 1 2 20–30
Pastry puffs (2trays)
180–190 –
1+3
1
1+3
20–30
3
Macaroons (1tray)
120–130 – 1 2 25–50
Macaroons (2trays)
120–130 –
1+3
1
1+3
25–50
3
Meringues/pavlovas (1tray of 6,
each6cm)
80–100 – 1 2 120–150
Meringues/pavlovas (2trays of 6,
each6cm)
80–100 –
1+3
1
1+3 150–180
Operating mode, Temperature, Booster, Shelf level (+HFC: with FlexiClip
runners HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration,
Moisture plus, Fan plus, On, –Off
1
Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
2
Release 1burst of steam 8minutes into the cooking process.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
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