De Dietrich DFP8363A Manual De Instrucciones página 193

PERFORMANCE TESTING ACCORDING TO STANDARD IEC 60350
FOOD
Shortbread (8.4.1)
Shortbread (8.4.1)
Shortbread (8.4.1)
Shortbread (8.4.1)
Shortbread (8.4.1)
Small cakes (8.4.2)
Small cakes (8.4.2)
Small cakes (8.4.2)
Small cakes (8.4.2)
Small cakes (8.4.2)
Fatless sponge cake (8.5.1)
Fatless sponge cake (8.5.1)
Fatless sponge cake (8.5.1)
Fatless sponge cake (8.5.1)
Fatless sponge cake (8.5.1)
Apple pie (8.5.2)
Apple pie (8.5.2)
Apple pie (8.5.2)
Surface browning (9.2.2)
*Depending on model
Ingredients:
• Flour 2 kg • Water 1240 ml • Salt 40 g • 4 packets of dehydrated baker's yeast
Mix the dough in a mixer and allow to rise in the oven.
Method: For yeast-based pastry recipes. Pour the dough into a heat-resistant dish.
Remove the wire shelf supports and put the dish on the bottom.
Pre-heat the oven to 40—50°C with the circulating heat function for five minutes. Stop the oven and
allow the dough to rise for 25-30 minutes thanks to the residual heat.
* COOKING
SHELF
MODES
5
5
2 + 5
3
s
5
5
2 + 5
3
2 + 5
4
4
2 + 5
3
2 + 5
1
1
3
5
N.B. : To cook on 2 levels, dishes can be taken out at different times.
Recipe with yeast dough
1
3
ACCESSORIES
Deep Tray 45mn
Deep Tray 45mn
Deep Tray 45mn + grill
Deep Tray 45mn
Deep Tray 45mn + grill
Deep Tray 45mn
Deep Tray 45mn
Deep Tray 45mn + grill
Deep Tray 45mn
Deep Tray 45mn + grill
Grill
Grill
Deep Tray 45mn + grill
Grill
Deep Tray 45mn + grill
Grill
Grill
Grill
Grill
(depending on model)
2
25 mn
4
32
°C TIME min. PREHEAT
150 30-40
150 25-35
150 25-45
175 25-35
160 30-40
170 25-35
170 25-35
170 20-40
170 25-35
170 25-35
150 30-40
150 30-40
150 30-40
150 30-40
150 30-40
170 90-120
170 90-120
180 90-120
275 3-6
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