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Zanussi ZCV6602M User Manual page 13

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Table of Contents
Type of baking
Bread (rye bread):
1. First part of baking
process.
2. Second part of bak-
ing process.
Cream puffs/eclairs
Swiss roll
Cake with crumble top-
ping (dry)
Buttered almond cake/
sugar cakes
Fruit flans (made with
yeast dough/sponge mix-
2)
ture)
Fruit flans made with
short pastry
Yeast cakes with delicate
toppings (e.g.
quark,cream,custard)
Pizza (with a lot of top-
2)
ping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
1) Pre-heat the oven
2) Use deep pan
Biscuits
Type of baking
Short pastry biscuits
Short bread/ Pastry
Stripes
Biscuits made with
sponge dough
Pastries made with egg
white, meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Rolls
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Shelf position
1 - 2
3
3
3
3
3
3
3
1 - 2
1 - 2
1
1
Shelf positions
3
3
3
3
3
3
3
3
Temperature °C
1)
1.
230
2.
1)
160 - 180
1)
190 - 210
1)
180 - 200
160 - 180
1)
190 - 210
170
170 - 190
1)
160 - 180
1)
190 - 210
1)
220 - 250
230 - 250
210 - 230
Temperature °C
170 - 190
1)
160
170 - 190
80 - 100
120 - 130
170 - 190
1)
190 - 210
1)
190 - 210
Time in min.
1.
20
2.
30 - 60
20 - 35
10 - 20
20 - 40
20 - 30
35 - 55
40 - 60
40 - 80
30 - 50
15 - 25
10 - 15
35 - 50
Time in min.
10 - 20
20 - 35
20 - 30
120- 150
30 - 60
20 - 40
20 - 30
10 - 55
13

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