Kaiser EG 6370 User Manual page 35

Pastry parameter
For conventional heating
Table 1
Kind of pastry
Gebäckart
✕ ✖ ✗ ✘ ✙ ✚ ✘ ✛
Pastry in forms
Meringue / Schaumgebäck /
Sandcake /Sandkuchen /
Barmcake / Hefekuchen /
Tart /Torte /
✕ ✦ ✥ ✘
Sponge cake / Biskuitkuchen /
Sponge cake / Biskuitkuchen /
Shortcrust for fruit tart / Mürberteig für Obsttorte
/
✗ ✙ ✚ ✦ ✴ ★ ✦ ✙ ✘ ✙ ✚ ✘ ✦ ✸ ✹ ✭ ✺ ✥ ✤ ✷ ✘ ✦ ✧ ✦ ✻ ✦ ✘ ✦ ✥ ✘ ✛
Pastry on griddle
Barm streusel cake / Hefestreusel /
✽ ✛ ✹ ✛
Éclairs / Eclairs
✾ ✿ ✷ ✹ ✙ ✥ ❀
Fruit cake / Obstkuchen /
.
✺ ✥ ✤ ✷ ✘
Streuselkuchen
✾ ✫ ✹ ✛ ✸ ✷ ✖ ❁ ✗ ✖ ✥ ✦ ✻ ✚ ✷ ✥ ✦ ❂ ✷ ✦ ❁
34
Gebäckparameter bei Nutzung
Konventioneller Beheizung
Formgebäck
✱ ✙ ✲ ✙
✳ ✙ ✚ ✦ ✴ ★ ✛ ✭ ✢ ✛ ✢ ✛
✵ ✥ ✦ ✶ ✶ ✙ ✧ ✛ ✭ ✢ ✛ ✢ ✛
✱ ✖ ✚ ✷ ✧ ✖ ✘
✱ ✖ ✚ ✷ ✧ ✖ ✘
Gebäck auf dem Blech
✵ ✥ ✦ ✶ ✶ ✙ ✧ ✛ ✭
✫ ✹ ✛ ✸ ✷ ✖ ❁ ✗ ✖ ✥ ✦ ✻ ✚
Tabelle 1
Height Temperature
Höhe Temperatur ° C
✜ ✛ ✢ ✣ ✤ ✥ ✦ ✧ ✙ ★ ✩ ✕ ✙ ✪ ✗ ✙ ✥ ✛ ✘ ✤ ✥ ✛
✮ ✝ ✟ ☎ ✠ ✡ ✞ ✯ ✌ ✁ ✄ ✰
2-3
2-3 160-180
2-3 170-180
2-3 160-180
2-3 160-180
2-3 160-180
2-3 Heat / Erhitzter /
✥ ✛ ✲ ✦ ✻ ✥
✮ ✝ ✟ ☎ ✠ ✡ ✍ ✟ ✁ ✌ ✆ ☛ ✞ ✍ ✼ ✰
2-3 170-190
2-3 200-225
2-3 170-190
2-3 170-190
Roasting and Stewing of meat
The following is adviced:
Roasting and stewing of meat over 1 kg in
❃
the oven. Smaller pieces are to be prepared
on the cooking zones.
For roasting meat on the grid is adviced to
❃
place a plate with water on the lowest level
under the the grid with the dish and refill
water while preparing
You shoul use jars with heat-resistant
❃
handles.
Preparation parameters for roasting and stewing
with conventional heating are shown in Table 3
and with thermocirculation in Table 4.
EN
✂ ✁ ✄ ☎ ✆ ✁ ✝ ✞ ✝ ✟ ☎ ✠ ✡ ☛ ☞
✡ ✌ ✍ ✞ ☎ ✍ ✎ ☛ ✌ ✍ ✍ ✝ ✄ ✍ ✏ ✁ ☎ ✞ ✌ ✄ ✑
1
✒ ✓ ✔ ☛ ✎
Baking time, min.
Backzeit, min.
°
✫ ✬ ✥ ✙ ✪ ✭
80-100 60-70
40-70
50-60
30-50
10-25
10-25
. 200-220
30-40
30-40
30-50
20-35
, .
✪ ✖ ★