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Jocel JFE011169 Manual De Instrucciones página 53

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Baking
Recommend to use the baking trays which were provided with your oven;
It is also possible to bake in cake tins and trays bought elsewhere which should be put on the drying rack;
for baking it is better to use black trays which conduct heat better and shorten the baking time;
Shapes and trays with bright or shiny surfaces are not recommended when using the conventional heating
method( top and bottom elements) , use of such tins can result in undercooking the base cakes;
Before the cake is taken out of the oven, check if it is ready using a wooden stick( if the cake is ready the
stick should come out dry and clean after being inserted into the cake) ;
After switching off the oven it is advisable to leave the cake inside for about 5 min;
The baking parameters given in tables are approximate and can be corrected based on your own
experience and cooking preferences;
If information given in recipe books is significantly different from the values included in this instruction
manual, please apply the instructions from the manual.
Guide
Baking in cake tins
CAKE TYPE
Sponge cake/marble cake
Victoria sponge
Base for a layer cake
Sponge layer cake
Fruit cake (crispy base)
Cheesecake(shortcrust
base)
Teacake
Bread
(e.g.:
wholegrain
bread)
Baking on the trays prays provided with the cooker
CAKE TYPE
Fruit cake(crispy base)
Fruit cake (with yeast)
Crumble cake
Sponge roll
Pizza (thin base)
Pizza (thick base)
Baking smaller items
CAKE TYPE
Buns
Puff pastry
Meringues
Choux buns
BOTTOM+TOP ELEMENTS
LEVEL
TEMPERATURE [℃]
2
170-180
2
160-180
2-3
170-180
2
170-180
N/A
N/A
N/A
N/A
2
160-180
2
210-220
BOTTOM+TOP ELEMENTS
LEVEL
TEMPERATURE [℃]
3
170-180
N/A
N/A
3
160-170
2
180-200
3
200-240
2
190-210
BOTTOM+TOP ELEMENTS
LEVEL
TEMPERATURE [℃]
3
160-170
3
180-190
3
90-110
N/A
N/A
ULTRA-FAN
LEVEL
TEMPERATURE [℃]
2
150-170
2
150-170
2-3
160-170
N/A
2-3
160-180
2
140-150
2
150-170
2
180-200
ULTRA-FAN
LEVEL
TEMPERATURE [℃]
2
160-170
2
160-170
2
150-170
N/A
N/A
N/A
ULTRA-FAN
LEVEL
TEMPERATURE [℃]
2
150-160
2
170-190
2
170-190
52
BAKING TIME
[min]
60-80
68-80
20-30
N/A
30-40
60-70
60-90
40-60
50-60
BAKING TIME
[min]
35-60
30-50
30-40
N/A
10-15
N/A
10-15
N/A
30-50
BAKING TIME
[min]
10-30
18-25
80-90
35-45

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