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—_h
Oo
Type of cake
or biscuit
Cakes in moulds
Deep cakes
Madeira cake
Yeast cakes
Gateaux
Sponge cake
Pastry cases
Flan cases
Covered apple tarts
Savoury pies and pastries
(Quiche Lorraine, etc.)
Cheese cakes
Tray baked biscuits or cakes
Ring/plait of risen dough
Heavy yeast bread (e.g. stollen)
Bread (rye)
Apple strudel
Puffs/Eclairs
BHL4-1 (N) 4/94
Runner from
bottom
2 f.b.
21.0;
2 f.b.
21.0:
2 f.b.
2 f.b.
210:
2 f.b.
1 f.b.
2 f.b.
2 1c:
2 f.b.
2 f.b.
2 f.b.
2 f.b.
3 f.b.
Hot
air
160-170
150-160
160-170
160-170
160-170
160-170"
160-170
160-170
160-170*
170-180*
OQH/UH
170-180
160-180
170-190
170-190
170-190
200-220*
180-200
170-180
170-200
170-180
180-200
170-180"
250*
180-200
200-2 10*
200-2 10*
Hot air
OH/UH
170-180
170-180
150-160
170-190"
Time cooking
hours:mins.
1:00-1:30
1:00-1:30
1:00-1:30
0:30-1:30
0:45-1:00
0:15-0:30
0:25-0:35
0:50-1:15
0:50-1:15
1:15-1:30
0:30-1:00
0:30-1:00
0:20
0:30-1:30
0:30-1:00
0:20-0:35
S}INDS
pue
Sayed
10)
JIGeL
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