Progress PBN 1110 Manual De Instrucciones página 7

Important! Do not line the oven with
aluminium foil and do not place baking
trays, pots, etc. on the oven floor, as the
heat that builds up will damage the oven
enamel.
Cooking times
Cooking times can vary according to the dif-
ferent composition, ingredients and amounts
of liquid in the individual dishes.
Baking and roasting table
CAKES
TYPE OF DISH
Whisked recipies
Shortbread dough
Butter-milk cheese
cake
Apple cake (Apple
pie)
Strudel
Jam- tart
Fruit cake
Sponge cake (Fat-
less sponge cake)
Christmas cake/Rich
fruit cake
Plum cake
Small cakes
Biscuits
Meringues
Buns
Choux
Plate tarts
Victoria sandwich
1) Preheat for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
White bread
Rye bread
Conventional cook-
ing
Temp
Level
[°C]
2 170
2 170
1 170
1 170
2 175
2 170
2 170
2 170
2 170
2 170
3 170
3 150
3 100
3 190
3 190
3 180
1 or 2 180
Conventional cook-
ing
Temp
Level
[°C]
1 190
1 190
Note the settings of your first cooking or
roasting to gain experience for later prepara-
tion of the same dishes.
Based upon your own experiences you will
be able to alter the values given in the tables.
Cooking time
[min]
45-60
24-34
60-80
100-120 2 cake moulds of 20 cm on the
60-80
30-40
60-70
35-45
50-60
50-60
20-30
20-30
90-120
15-20
25-35
45-70
40-55 Left + right in cake mould 20 cm
Cooking time
[min]
60-70
1-2 pieces, 500 gr one piece
30-45
progress 7
Notes
In cake mould
In cake mould
In cake mould 26 cm
oven shelf
On baking tray
In cake mould 26 cm
In cake mould 26 cm
In cake mould 26 cm
In cake mould 20 cm
1)
In bread tin
On flat baking tray
1)
On flat baking tray
On flat baking tray
1)
On flat baking tray
1)
On flat baking tray
In cake mould 20 cm
Notes
In bread tin
1)