CANDY HOOVER Haier H6 ID46G3YTB Manual Del Usuario página 34

5. COOKING GUIDELINES
5.1. GENERAL COOKING TABLE
Category Recipe
Small cakes
/Muffins
Sponge
cakes
(26 cm Ø)
Biscuits/
Shortbreads
Choquettes
Sweet
bakery Yorkshire
pudding
Meringues
Macaron
Apple pie
Tarte tatin
Chocolate
souffle
Cheesecake
Frozen crois-
sants
Strudel,
frozen
Toast bread
Breads
and Focaccia
Flatbread
Bread, whole
N°of Cooking
levels program
Static
1
Multilevel
2 Multilevel
3 Multilevel
Static
1
Multilevel
2 Multilevel
Static
1
Multilevel
2 Multilevel
3 Multilevel
1 Static
2 Multilevel
1 Static
1 Multilevel
1 Static
1 Static
1 Multilevel
1 Static
1 Static
1 Static
1 Static
2 Static
3 Multilevel
1 Static
1 Supergrill
1 Static
1 Static
Prehe- Cooking
T°C
at accessory
175°C Baking tray
160°C Baking tray
Y Baking +
150°C
Deeper trays
140°C Baking trays
Metal grid +
170°C
Cake tin
Metal grid +
150°C y
Cake tin
Metal grids
150°C
+ Cake tin
150°C Baking tray
150°C Baking tray
Baking
Y
140°C + Deeper
trays
140°C Baking trays
190°C Baking tray
170°C Baking tray
200°C Y Baking tray
90°C Y Baking tray
150°C Y Baking tray
Metal grid +
185°C Y
Cake tin
Metal grid +
170°C Y
Cake tin
Metal grid +
170°C Y
Cake tin
Baking tray +
200°C Y
molds
Metal grid +
150°C Y
Cake tin
180°C Baking tray
180°C Y Baking trays
160°C Baking trays
210°C Y Baking tray
5 N Metal grid
200°C Y Baking tray
200°C Y Baking tray
EN 34
Cooking
Shelf
time after
position
preheating* (min)
L3 20-30
L4 30-40
L2+L5 30-40
L2+L4+L6 40-50
L2 30-40
L4 40-50
L1+L4 50-60
L3 25-30
L4 30-40
L2+L5 30-40
L2+L4+L6 35-40
L4 25-35
L3 25-35
L3 20-30
90-160
L3 15-20
L2 60-70
L4 65-75
L2 40-60
L3 10-15
L2 50-65
L3 20-25
L2+L5 25-35
L2+L4+L6 30-40
L3 30-45
L6 4-6
L2 or L3 25-35
L3 35-50