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Junker JB33AC51 Manual

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Tray bake with moist topping, e.g. egg custard 1 160 - 170 60 - 80 1 190 - 200
Springform cake tin, e.g. sponge base cheesecake 1 160 - 180 50 - 90 1 160 - 180
Flan tin 1 160 - 170* 25 - 35 2 170 - 180*
Sponge mixture
Swiss roll 1 180 - 190* 10 - 15 1 200 - 210*
Sponge (6 eggs) 1 150 - 160 30 - 40 1 160 - 170
Sponge (3 eggs) 1 150 - 160* 30 - 40 1 160 - 170*
Yeast dough
Tray bake with dry topping, e.g. crumble 1 160 - 180 40 - 55 1 180 - 200
1 + 3 170 - 180 45 - 60 - -
Savarin/plaited loaf (500 g) 1 160 - 170 35 - 45 1 180 - 190
Springform cake tin 1 160 - 170 30 - 40 2 160 - 170
Ring cake tin 1 160 - 170 35 - 45 2 170 - 180
~ 2D-Hot air % Top/bottom heating
Small baked products Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Yeast dough 1 160 170 15 - 25 2 180 - 190
1 + 3 160 170 20 30 - -
Meringue mixture 1 80 130 - 150 2 80
1 + 3 80 150 - 170 - -
Puff pastry/choux pastry 1 190 210* 20 30 1 200 220*
1 + 3 190 210* 25 - 35 - -
Sponge mixture, e.g. muffins 1 150 - 160* 25 - 35 1 170 180*
1 + 3 150 - 160* 30 - 40 - -
Shortcrust pastry, e.g. butter biscuits 1 140 150* 15 - 20 2 150 - 160*
1 + 3 130 - 140* 20 25 - -
* Preheat oven
~ 2D-Hot air % Top/bottom heating
Bread/bread rolls Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Bread rolls 1 220* 15 - 25 1 240*
Flatbread 1 220* 15 - 25 1 240*
Bread dough 750 - 1000 g
Final baking 1 220* 35 - 40 2 220*
Bread dough 1000 - 1250 g
Initial baking 1 220* 10 - 15 2 240*
Final baking 1 180 40 - 45 2 200
Bread dough 1250 - 1500 g
Initial baking 1 220* 10 - 15 2 240*
Final baking 1 180 40 50 2 200
* Preheat oven
~ 2D-Hot air % Top/bottom heating
Basic dough Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
* Preheat oven
… 53 …


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