Table of Contents
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Types of heating used:
. Hotair Eco
■
# Top/bottom heating Eco
■
Dish
Cakes in tins
Sponge cake in a tin
Sponge flan base
Sponge base, 2 eggs
Sponge flan, 3 eggs
Sponge flan, 6 eggs
Bundt yeast cake
Cakes on baking trays
Sponge cake with dry topping
Shortcrust tart with dry topping
Plaited loaf, savarin
Yeast cake with dry topping
Small baked items
Muffins
Small cakes
Puff pastry
Choux pastry
Biscuits
Whirls
Small yeast cakes
Bread and bread rolls
Multigrain bread, 1.5 kg
Flatbread
Bread rolls, sweet, fresh
Bread rolls, fresh
Meat
Joint of pork without rind, e.g. neck, 1.5 kg
Pot-roasted beef, 1.5 kg
Joint of veal, 1.5 kg
Fish
Fish, braised, whole 300 g, e.g. trout
Fish, braised, whole 1.5 kg, e.g. salmon
Fish fillet, plain, braised
52
Accessories/cookware
Ring tin/cake tin
Flan base tin
Flan base tin
Springform cake tin, diameter 26 cm
Springform cake tin, diameter 28 cm
Bundt cake tin
Baking tray
Baking tray
Baking tray
Baking tray
Muffin tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Baking tray
Cake tin
Universal pan
Baking tray
Baking tray
Cookware, uncovered
Cookware, covered
Cookware, uncovered
Cookware, covered
Cookware, covered
Cookware, covered
Shelf posi-
Type of
Tempera-
tion
heating
ture in °C
1
140-160
.
1
140-160
.
1
150-170
.
1
160-170
.
1
150-160
.
1
150-160
#
1
160-180
.
1
170-180
.
1
150-160
#
1
150-170
#
2
160-180
.
1
150-160
.
2
170-190
.
1
200-220
.
2
140-160
.
2
140-150
.
1
150-160
#
1
200-210
#
1
250-270
#
1
170-190
#
1
180-200
#
1
180-190
#
1
200-220
#
1
170-180
#
1
190-210
#
1
190-210
#
1
190-210
#
Cooking
time in
mins.
60-80
20-40
20-30
25-35
50-60
65-75
20-40
25-35
35-45
20-35
15-30
25-35
25-50
35-45
15-30
25-40
30-40
35-45
15-20
15-20
25-35
120-140
140-160
110-130
25-35
45-55
15-35
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