CONSTRUCTA CF2322.4IL Gebrauchsanweisung - Seite 9

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Basic dough
Sponge (3 eggs)
Yeast dough
Tray bake with dry topping, e.g. crumble
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked products
Yeast dough
Meringue mixture
Puff pastry
Choux pastry
Sponge mixture, e.g. muffins
Shortcrust pastry, e.g. butter biscuits
* Preheat oven
Bread/bread rolls
Bread rolls
Flatbread
Empanada
Bread dough 750-1000 g
Final baking
Bread dough 1000-1250 g
Initial baking
Final baking
Bread dough 1250-1500 g
Initial baking
Final baking
* Preheat oven
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
150 - 160*
1
160 - 170
1 + 3
160 - 170
1
160 - 170
1
160 - 170
1
160 - 170
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
160 - 170
1 + 3
160 - 170
1
80
1 + 3
80
1
190 - 200*
1 + 3
190 - 200*
1
190 - 200*
1 + 3
190 - 200*
1
150 - 160*
1 + 3
150 - 160*
1
140 - 150*
1 + 3
130 - 140*
1 + 3 + 4
130 - 140*
Hot air 3
Shelf posi-
Tempera-
tion
ture in °C
1
220*
1
220*
1
180*
1
220*
1
220*
1
180
1
220*
1
180
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
30 - 40
2
40 - 60
3
45 - 65
-
30 - 40
3
30 - 40
2
35 - 45
2
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
20 - 25
3
20 - 30
-
100 - 130
3
150 - 170
-
20 - 30
3
25 - 35
-
25 - 35
3
30 - 40
-
25 - 35
3
25 - 35
-
15 - 20
3
20 - 30
-
20 - 35
-
Top/bottom heat %
Baking time in
Shelf posi-
minutes
tion
10 - 20
2
15 - 20
2
30 - 40
3
35 - 40
2
10 - 15
2
40 - 45
2
10 - 15
2
40 - 50
2
Tempera-
ture in °C
160 - 170*
170 - 180
-
170 - 180
160 - 170
170 - 180
Tempera-
ture in °C
170 - 180
-
80
-
200 - 210*
-
200 - 210*
-
160 - 170*
-
140 - 150*
-
-
Tempera-
ture in °C
240*
240*
200*
220*
240*
200
240*
200
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