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ENGLISH
3
2
1
4
25 mn
Pre-heat the oven to 40—50°C with the circulating heat function for five
minutes. Stop the oven and allow the dough to rise for 25-30 minutes thanks
to the residual heat.
Method: For yeast-based pastry recipes. Pour the dough into a heat-resistant dish.
Remove the wire shelf supports and put the dish on the bottom.
Recipe with yeast (depending on model)
Ingredients:
•
Flour 2 kg
• Water 1240 ml • Salt 40 g • 4 packets of dehydrated baker’s yeast
Mix the dough in a mixer and allow to rise in the oven
.
PERFORMANCE TESTING ACCORDING TO STANDARD IEC 60350
FOOD
* COOKING
MODES
SHELF ACCESSORIES °C
TIME min.
PREHEAT
Shortbread (8.4.1) 5
Deep Tray 45mn
150 30-40 yes
Shortbread (8.4.1) 5
Deep Tray 45mn
150 25-35 yes
Shortbread (8.4.1) 2 + 5 Deep Tray 45mn + grill 150 25-45 yes
Shortbread (8.4.1) 3
Deep Tray 45mn
175 25-35 yes
Shortbread (8.4.1) s Deep Tray 45mn + grill 160 30-40 yes
Small cakes (8.4.2) 5
Deep Tray 45mn
170 25-35 yes
Small cakes (8.4.2) 5
Deep Tray 45mn
170 25-35 yes
Small cakes (8.4.2) 2 + 5 Deep Tray 45mn + grill 170 20-40 yes
Small cakes (8.4.2) 3
Deep Tray 45mn
170 25-35 yes
Small cakes (8.4.2) 2 + 5 Deep Tray 45mn + grill 170 25-35 yes
Fatless sponge cake (8.5.1) 4 Gril 150 30-40 yes
Fatless sponge cake (8.5.1) 4 Gril 150 30-40 yes
Fatless sponge cake (8.5.1) 2 + 5 Deep Tray 45mn + grill 150 30-40 yes
Fatless sponge cake (8.5.1) 3 Gril 150 30-40 yes
Fatless sponge cake (8.5.1)
2 + 5 Deep Tray 45mn + grill 150 30-40 yes
Apple pie (8.5.2) 1 Gril 170 90-120 yes
Apple pie (8.5.2) 1 Gril 170 90-120 yes
Apple pie (8.5.2) 3 Gril 180 90-120 yes
Surface browning (9.2.2) 5 Gril 275 3-6 yes
N.B. : To cook on 2 levels, dishes can be taken out at different times.
*
Depending on model