CONSTRUCTA Built-in oven Instructions For Use Manual page 23

Cake/Baked product type
Yeast dough
Sheet cake with a dry topping
e.g. crumble
1 sheet
2 sheets
Sheet cake with a moist topping
e.g. cream icing
1 sheet
Yeast dough ring and plait
(500g flour)
Low tin cake
High tin cake
Small cakes/pastries
Meringues
Puff pastry (pre-heating)
1 sheet
2 sheets
Choux pastry (pre-heating)
1 sheet
2 sheets
Cake mixture (e.g. muffins)
1 sheet
2 sheets
Short pastry (pre-heating)
(e.g. butter biscuits)
1 sheet
2 sheets
3 sheets
Savouries
Pizza (pre-heating)
1 sheet
2 sheets
Bread (pre-heating)
Short-term bake
Complete bake
*
Hot air
Slide-in Temperature
level in ° C
1 170 – 180
1 + 3 170 – 180
1 160 – 170
1 160 – 170
1 160 – 170
1 160 – 170
1 80
1 190 – 200
1 + 3 190 – 200
1 190 – 200
1 + 3 190 – 200
1 160 – 170
1 + 3 160 – 170
1 150 – 160
1 + 3 150 – 160
1 + 3 + 4 150 – 160
– –
1 + 3 170 – 180
1 200 – 220
1 220
1 180 – 200
Top and bottom heat
Baking Slide-in
duration level
- in minutes
040 – 070 1
050 – 070 –
065 – 085 1
035 – 045 1
030 – 045 2
035 – 045 1
100 – 180 1
020 – 035 1
025 – 035 –
020 – 035 1
030 – 040 –
020 – 030 2
025 – 035 –
010 – 025 1
015 – 025 –
015 – 025 –
030 – 040 1
035 – 045 –
10 – 15 2
010 – 015 1
040 – 050 1
/
Temperature
in ° C
190 – 200
–
190 – 200
180 – 200
170 – 180
170 – 180
80
200 – 220
–
200 – 220
–
170 – 180
–
160 – 180
–
–
180 – 190
–
220 – 240
240
180 – 200
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