Progress PBP5320 User Manual page 30

30 progress
Conventional Cook-
TYPE OF DISH
Shelf posi-
Whisked rec-
ipes
Shortbread
dough
Butter-milk
cheese cake
Apple cake (Ap-
ple pie)
Strudel
Jam-tart
Fruit cake
Sponge cake
(Fatless sponge
cake)
Christmas
cake / Rich fruit
cake
Plum cake
Small cakes
Biscuits
Meringues
Buns
Choux
Plate tarts
Victoria sand-
wich
1) Preheat for 10 minutes.
BREAD AND PIZZA
Conventional Cook-
TYPE OF DISH
Shelf posi-
White bread
Rye bread
Bread rolls
Pizza
ing
Temp
tion [°C]
2 170
2 170
1 170
1 170
2 175
2 170
2 170
2 170
2 170
2 170
3 170
3 150
3 100
3 190
3 190
3 180
1 or 2 180
ing
Temp
tion [°C]
1 190
1 190
2 190
1 190
Fan Cooking
Shelf posi- Temp
tion [°C]
2 (1 and 3) 165
2 (1 and 3) 160
2 165
2 (1 and 3) 160
2 150
2 (1 and 3) 160
2 155
2 160
2 160
2 165
3 (1 and 3) 166
3 (1 and 3) 140
3 115
3 180
3 (1 and 3) 180
2 170
2 170
Fan Cooking
Shelf posi- Temp
tion [°C]
1 195
1 190
2 (1 and 3) 180
1 190
Cooking
Notes
time [min]
45 - 60 In a cake mould
24 - 34 In a cake mould
60 - 80 In a 26 cm cake
mould
100 - 120 In two 20 cm
cake moulds on a
wire shelf
60 - 80 In a baking tray
30 - 40 In a 26 cm cake
mould
60 - 70 In a 26 cm cake
mould
35 - 45 In a 26 cm cake
mould
50 - 60 In a 20 cm cake
mould
50 - 60
In a bread tin
20 - 30 In a baking tray
20 - 30
In a baking tray
90 - 120 In a baking tray
15 - 20
In a baking tray
25 - 35
In a baking tray
45 - 70 In a 20 cm cake
mould
40 - 55 Left + right in a
20 cm cake
mould
Cooking
Notes
time [min]
60 - 70 1 - 2 pieces, 500
gr per piece
30 - 45 In a bread tin
25 - 40 6 - 8 rolls in a
baking tray
20 - 30
On a deep pan
1)
1)
1)
1)
1)
1)
1)