Baking Table - John Lewis JLBIOS608 User Information

Baking table

Baking on one oven level
Type of
baking
Baking in tins
Ring cake or brioche
Madeira cake/fruit cakes
Sponge cake
Sponge cake
Flan base - short pastry
Flan base - sponge mixture
Apple pie
Apple pie (2tins Ø20cm,
diagonally off set)
Apple pie (2tins Ø20cm,
diagonally off set)
Savoury flan (e. g, quiche
lorraine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Bread (rye bread)
-first of all
-then
Cream puffs/eclairs
Swiss roll
Cake with crumble topping
(dry)
Buttered almond cake/sugar
cakes
Fruit flans (made with yeast
dough/sponge mixture)
Oven function
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Conventional
Convection with ring
heating element
Convection with ring
heating element
Conventional
Convection with ring
heating element
Conventional
Convection with ring
heating element
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Convection with ring
heating element
Conventional
Convection with ring
2)
heating element
Oven
level
1
1
1
1
3
3
1
1
1
1
1
3
3
1
3
3
3
3
3
27
Temperature
°C Hr: Mins.
150-160 0:50-1:10
140-160 1:10-1:30
140 0:25-0:40
160 0:25-0:40
1)
170-180 0:10-0:25
150-170 0:20-0:25
170-190 0:50-1:00
160 1:10-1:30
180 1:10-1:30
160-180 0:30-1:10
170-190 1:00-1:30
170-190 0:30-0:40
1)
160-180 0:40-1:00
1)
230
160-180 0:30-1:00
1)
160-170 0:15-0:30
1)
180-200 0:10-0:20
150-160 0:20-0:40
1)
190-210 0:15-0:30
150 0:35-0:50
Time
0:25