De Dietrich 90x60 CUISINIERE SEMI PROFESSIONNELLE Guide D'utilisation page 26

Cakes
Cake
Round cake
Yeast cake
Sponge-cake
Short crust
Pla ted bun
Strudel (apple)
Fru t cake
Streusel cakes
Meat d shes
Meat
Beef
Pork
Veal
Mutton
Game (hare)
Ch cken
F sh
Gr ll Heat ng Element + Turnsp t
D sh
Ch cken steak and cutlets
Jo nt of pork
Sausages
Kebabs
Beef steak
Jo nt of beef
Veal cutlet
Veal steak
Ch cken - a half
F llet
Krouts
Toast
Temperature [ 0 C]
oven preheated 210 - 220
Amount [kg]
1
1
1
1
2 oven preheated 210 - 230
1
1
T me [m n] on one s de
10 - 15 (on the ns de)
160 - 175
175 - 190
170 - 180
190 - 200
220
200 - 210
200 - 220
Temperature [ 0 C]
220 - 250
210 - 225
210 - 225
210 - 225
225 - 250
210 - 225
8 - 10
10 - 12
8 - 10
7 - 8
6 - 7
10 - 12
6 - 8
6 - 7
6 - 7
2 - 3
3 - 5
Bak ng t me [hour:m n]
1:15 - 1:20
0:50 - 1:00
0:30 - 0:40
0:10 - 0:25
0:30 - 0:40
0:40 - 0;50
0:25 - 0:50
0;20 - 0;30
T me [hour:m n]
2:00 - 2:30
1:30 - 2:00
1:45 - 2:00
1:30 - 2:00
1:00 - 1:50
0:45 - 1:00
0:45 - 1:00
T me [m n] on the other s de
6 - 10
6 - 8
6 - 8
5 - 6
5 - 6
10 - 12
6 - 8
5 - 6
10 - 12 (on the outs de)
4 - 5
1 - 2
2 - 3