Brandt BOP2112B Bedienungsanleitung Seite 117

Cooking chart Cooking chart
TYPE OF FOOD
Pastries
Cookies - Shortbread biscuits
Kugelhopf
Meringues
Madeleines
Medium choux pastry
Puff pastry hors d'oeuvres
Savarin cake
Shortcrust pastry tart
Fine puff pastry tart
Other
Skewers
Hot water bath terrine pâté
Shortcrust pizza
Bread dough pizza
Quiches
Soufflé
Savoury pies
Bread
Toasted bread
Casseroles (stews)
Note: Before placing it in the oven, meat must be kept at room temperature for at least one hour.
°C
Gas
marks
22
175
100
220
200
220
180
200
215
220
200
200
220
200
220
180
180
All the T°C and cooking times are given for preheated ovens
EQUIVALENT: GAS MARKS T °C
30 60 90
1 2 3
* * *
3
180 2
2
3
3
3
3
1
1
3 210 4
2
2
2
2
275 4-5
2
120 150
4 5
* *
200 3
180 3
200 3
195 1
200 1
190 2
200 220
* Depending on model
180 210
6 7
*
min.
15-20
40-45
60-90
5-10
30-40
5-10
30-35
30-40
20-25
15-20
80-100
30-40
15-18
35-40
50
40-45
30-40
2-3
90-180
240 275
8 9 and
max