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Progress pbn 1320 x Manual

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TYPE DE
PLAT
Convection naturel-
le
Chaleur tournante
Durée de
cuisson
[min]
Remarques
Positions
des grilles
Temp
. [°C]
Positions
des grilles
Temp
. [°C]
Tarte aux pom-
mes
1 170 2 (1 et 3) 160 100 - 120 Dans deux mou-
les à gâteau de
20 cm sur une
grille métallique
Strudel 2 175 2 150 60 - 80 Sur un plateau de
cuisson
Tarte à la confi-
ture
2 170 2 (1 et 3) 160 30 - 40 Dans un moule à
gâteau de 26 cm
Cake aux fruits 2 170 2 155 60 - 70 Dans un moule à
gâteau de 26 cm
Génoise/Gâ-
teau Savoie
(version allégée)
2 170 2 160 35 - 45 Dans un moule à
gâteau de 26 cm
Gâteau de
Noël/Cake aux
fruits
2 170 2 160 50 - 60 Dans un moule à
gâteau de 20 cm
Gâteau aux
prunes
2 170 2 165 50 - 60 Dans un moule à
pain
1)
Petits gâteaux 3 170 3 (1 et 3) 166 20 - 30 Sur un plateau de
cuisson
Biscuits/Gâ-
teaux secs
3 150 3 (1 et 3) 140 20 - 30 Sur un plateau de
cuisson
1)
Meringues 3 100 3 115 90 - 120 Sur un plateau de
cuisson
Petits pains 3 190 3 180 15 - 20 Sur un plateau de
cuisson
1)
Choux 3 190 3 (1 et 3) 180 25 - 35 Sur un plateau de
cuisson
1)
Tartelettes 3 180 2 170 45 - 70 Dans un moule à
gâteau de 20 cm
Gâteau à éta-
ges
1 ou 2 180 2 170 40 - 55 Gauche + droit
dans un moule à
gâteau de 20 cm
1) Préchauffez pendant 10 minutes.
PAIN ET PIZZA
TYPE DE
PLAT
Convection naturel-
le
Chaleur tournante
Durée de
cuisson
[min]
Remarques
Positions
des grilles
Temp
. [°C]
Positions
des grilles
Temp
. [°C]
Pain blanc 1 190 1 195 60 - 70 1 à 2 pièces,
500 g par pièce
1)
Pain de seigle 1 190 1 190 30 - 45 Dans un moule à
pain
progress 39
… 39 …


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