Conventional Heat - Siemens HB 760.60 B Instruction Manual

Tables

Conventional heat

Food
Light fruit cake
Fruit crumble
Jam tarts*
Yeast cookery*
(f.ex.Pizza)
Tarts**
Quiches**
Rich Biscuits
Soufflés*
Pies**
* Preheat oven
** For a crispy bottom always place dish on the universal pan
The values in the table apply to dishes placed in a
cold oven. This saves energy. Shorten the baking
times indicated by 5 to 10 minutes if you have
preheated the oven.
The tables show which type of heating is best for
different cakes and bakes.
The temperature and cooking time you select depends
on the quantity and type of pastry. This is why ranges"
are given in the tables. You should try to use a lower
temperature setting to start with, since this allows more
even browning. If necessary, use a higher temperature
setting the next time.
Note: Condensation may form on the inner pane in the
oven door as a result of the high moisture content
created when cooking using f conventional baking.
Steam escapes when you open the oven door.
More information can be found in the Baking tips"
section which follows the tables.
Dish
20 cm tin
glass dish
12 hole bun tin
universal pan
20 cm plate or pie tin
glass dish
baking tray
1,2 l soufflé dish
pie dish
Shelf Cooking
position method
2 r
3 r
2 r
2 r
1 r
1 r
3 r
2 r
2 r
Temp. C Time,
minutes
180 70 80
180 35 45
200 15 20
230 20 30
210 40 50
210 40 50
180 15 20
180 40 50
200 45 55
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