Lancellotti Maestro Série Manuel D'utilisation page 393

STATIC STEAM COOKING
TYPES OF FOOD
DESSERTS
POUND CAKE (6 EGGS)
POUND CAKE (3 EGGS)
FRUIT CAKE WITH SPONGE-CAKE MIXTURE
RUNNY MIXTURE IN TIN
FRUIT CAKE WITH RUNNY MIXTURE
CUPCAKES WITH RUNNY MIXTURE
PLAITED BRIOCHE
BRIOCHE CAKE
CHOUX PASTRY (ÉCLAIRS/PROFITEROLES)
PUFF PASTRY DESSERTS
UNFILLED VOL AU VENTS
APPLE TART
FRESH STRUDEL
FROZEN STRUDEL
BREAD
BREAD ROLLS
FOCACCIA
EMPANADA
BREAD DOUGH 750 - 1000 g
BREAD DOUGH 1000 - 1250 g
BREAD DOUGH 1250 - 1500 g
(*) corresponds to the position of the grill or tray from the bottom.
(**) see instructions in section " 12.5.5" page 382.
• The values indicated in the table refer to the preparation of food just out of the fridge and placed in a cold, non-preheated oven, unless indicated
otherwise.
• In addition to the indications provided, also remember at the end of cooking or when checking on your baking, open the oven slightly and wait until
all the steam has come out. This prevents quantities of steam escaping all in one go with the risk of scalding.
Instructions for the user
STAGE
-
-
-
-
-
-
-
-
-
-
-
-
-
-
1
2
1
2
1
2
1
2
1
2
1
2
(*)
2 150 - 160
2 150 - 160
2 150 - 160
2 150 - 160
2 150 - 160
2 150 - 160
2 150 - 160
2 160 - 170
2 200 - 220
2 200 - 220
2 200 - 220
2 190 - 210
2 170 - 180
2 180 - 190
2 40
2 190 - 200
2 40
2 200
2 40
2 200
2 40
2 220
2 40
2 220
2 40
2 220
(**)
30 - 40 0.3 L
25 - 35 0.3 L
20 - 30 0.2 L
50 - 70 0.4 L
20 - 30 0.3 L
25 - 35 0.3 L
35 - 45 0.4 L
30 - 40 0.4 L
25 - 35 0.3 L
15 - 25 0.2 L
8 - 10 0.2 L
35 - 45 0.3 L
50 - 60 0.3 L
35 - 45 0.3 L
20 - 25 0.3 L
20 - 25 -
20 - 30 0.3 L
25 - 35 -
20 - 30 0.4 L
25 - 35 -
15 - 25 0.3 L
10 - 15 -
20 - 25 0.3 L
10 - 15 -
20 - 25 0.3 L
10 - 15 -
393