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ТАБЛИЦА ПРИГОТОВЛЕНИЯ БЛЮД
РЕЦЕПТ РЕЖИМ ПРОГРЕВ ТЕМПЕРАТУРА
(°C) ПРОДОЛЖИТЕЛЬНОСТЬ
(МИН) УРОВЕНЬ И
ПРИНАДЛЕЖНОСТИ
Пироги из дрожжевого теста
Да 150 - 170 30 - 90 2
Да 150 - 170 30 - 90 *** 4 1
Печенье/пирожные
Да 160 - 180 15 - 35 2 / 3
Да 150 - 170 20 - 40 *** 4 2
Пицца/фокачча
Да 220 - 250 10 - 25 1 / 2
Да 200 - 240 15 - 30 *** 4 2
Лазанья/паста/каннеллони/фланы Да 190 - 200 45 - 65 2
Баранина / телятина / говядина /
свинина 1 кг Да 190 - 200 80 - 110 2
Курица / кролик / утка 1 кг Да 200 - 230 50 - 100 2
Запеченная рыба/в фольге 0,5 кг
(филе, целиком) Да 170 - 190 30 - 45 2
Хлебные тосты 5’ 250 2 - 6 5
Колбаски/шашлык/ребрышки/
рубленые котлеты 5’ 250 15 - 30 * 5 4
Пeчeный картофель -200 - 220 35 - 55 ** 3
ПРИНАДЛЕЖНОСТИ Решетка Форма для выпечки на
решетке
Противень / поддон или
форма для выпечки на
решетке
Поддон / противень Поддон / противень с 200
мл воды
* Переверните блюдо в середине процесса приготовления
** Переверните блюдо по истечении двух третей от общего
времени приготовления (если необходимо).
*** Поменяйте местами уровни в середине процесса
приготовления.
Указанное время не включает в себя прогрев духового шкафа:
Помещайте продукты в духовой шкаф и задавайте длительность
приготовления только после достижения необходимой
температуры.
Уровень указан на внутренней стенке духовки.
Скачайте полное руководство «Использование и уход» на
сайте docs . bauknecht.eu. В руководстве представлена таблица
рецептов, протестированных для сертификационных органов
согласно стандарту IEC 60350-1.
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