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Use
54
For desserts such as biscuits, muffins, meringues, profiteroles etc. the weight indicated corresponds to
the total weight of the dough used. Cooking times vary according to the size and thickness of the
dessert.
BREAD / PIZZA
(2)
(Models without Pizza stone) The stone must be placed on the bottom of the oven. Frozen pizza
cooked on the stone does not require different cooking times depending on weight.
Subcategory Function Shelf
Weight
(Kg)
Temp.
(°C)
Time
(minutes)
BRIOCHE BREAD
+
MULTISTEP - L1
2 0.1
180 5
180 10
CROISSANTS
CIRCULAIRE
2 0.8 160 32
Subcategory Function Shelf
Weight
(Kg)
Temp.
(°C)
Time
(minutes)
LEAVENED BREAD
(LOAF)
+ +
MULTISTEP - L1
2 0.2
220 6
200 7
180 5
FOCACCIA
+
MULTISTEP - L1
2 0.9
200 8
180 12
PAN-BAKED PIZZA
PIZZA
1 0.5 280 8
STONE-BAKED
PIZZA (FRESH)
PIZZA
1
(2)
0.5 280 6
STONE-BAKED
PIZZA (FROZEN)
PIZZA
1
(2)
0.3 250 6
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