De Dietrich DOP4543B handleiding

Handleiding

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34

FOOD

* COOKING

MODE

LEVEL ACCESSORIES °C Min. TIME PREHEATING

Short-bread (8.4.1)

5 45-mm pan 150 30-40 yes

Short-bread (8.4.1)

5 45-mm pan 150 25-35 yes

Short-bread (8.4.1)

2+ 5

45 mm pan + wire

rack

150 25-45 yes

Short-bread (8.4.1)

3 45-mm pan 175 25-35 yes

Short-bread (8.4.1)

2+ 5

45 mm pan + wire

rack

160 30-40 yes

Small cakes

5 45-mm pan 170 25-35 yes

Small cakes

5 45-mm pan 170 25-35 yes

Small cakes

2+ 5

45 mm pan + wire

rack

170 20-40 yes

Small cakes

3 45-mm pan 170 25-35 yes

Small cakes

2+ 5

45 mm pan + wire

rack

170 25-35 yes

Fat-free sponge cakes

(8.5.1)

4 wire rack 150 30-40 yes

Fat-free sponge cakes

(8.5.1)

4 wire rack 150 30-40 yes

Fat-free sponge cakes

(8.5.1)

2+ 5

45 mm pan + wire

rack

150 30-40 yes

Fat-free sponge cakes

(8.5.1)

3 wire rack 150 30-40 yes

Fat-free sponge cakes

(8.5.1)

2+ 5

45 mm pan + wire

rack

150 30-40 yes

Apple pie (8.5.2)

1 wire rack 170 90-120 yes

Apple pie (8.5.2)

1 wire rack 170 90-120 yes

Apple pie (8.5.2)

3 wire rack 180 90-120 yes

Browned surface (9.2.2)

5 wire rack 275 3-6 yes

1

2

3

4

25 mn

Pre-heat the oven to 40--50°C with the circulating heat function for ve minutes. Stop the oven and allow the dough to rise for 25-30

minutes thanks to the residual heat.

Method: For yeast-based pastry recipes. Pour the dough into a heat-resistant dish.

Remove the wire shelf supports and put the dish on the bottom.

Ingredients:

•

Flour 2 kg

• Water 1240 ml

• Salt 40 g • 4 packets of dehydrated baker's yeast

Mix the dough in a mixer and allow it to rise in the oven.

Recipe with yeast (depending on model)

NOTE: When cooking on 2 levels, dishes can be removed at di󰀨erent times.

* Depending on model

FUNCTIONAL SUITABILITY TESTS IN ACCORDANCE WITH IEC/ EN

60350 STANDARD

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