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LISTA SPRAWDZONYCH PRZEPISÓW zgodnie z normami IEC 50304/60350:2009-03 i DIN 3360-12:07:07
Przepis Funkcja Nagrze-
wanie
Poziom
(od dołu)
Temp.
(°C)
Czas
(min.)
Akcesoria i uwagi
IEC 60350:2009-03 § 8.4.1
Herbatniki kruche
(Shortbread)
Tak 3 170 15-25 Ociekacz/blacha do ciast
Tak 1-4 160 25-35
Poz. 4: blacha do ciast (zamienić
poziomy w połowie pieczenia)
Poz. 1: ociekacz
IEC 60350:2009-03 § 8.4.2
Ciasteczka (Small
cakes)
Tak 3 170 20-30 Ociekacz/blacha do ciast
Tak 1-4 160 25-35
Poz. 4: blacha do ciast (zamienić
poziomy w połowie pieczenia)
Poz. 1: ociekacz
IEC 60350:2009-03 § 8.5.1
Biszkopt beztłusz-
czowy (Fatless
sponge cake)
Tak 2 170 30-40 Tortownica na ruszcie
IEC 60350:2009-03 § 8.5.2
Dwa jabłeczniki
(Two apple pies)
Tak 2/3 185 55-75 Tortownica na ruszcie
Tak 1-4 175 75-95
Poz. 4: tortownica na ruszcie
(zamienić poziomy w połowie
pieczenia)
Poz. 1: tortownica na ruszcie
IEC 60350:2009-03 § 9.1.1
Tosty (Toast)** - 5 3 (Wysoka) 3-6 Ruszt
IEC 60350:2009-03 § 9.2.1
Hamburgery (Bur-
gers)**
- 5 3 (Wysoka) 18-30
Poz. 5: ruszt (obrócić potrawę po
upływie połowy czasu pieczenia)
Poz. 4: ociekacz napełniony wodą
DIN 3360-12:07 § 6.5.2.3
Szarlotka, ciasto
drożdżowe w for-
mie (Apple cake,
yeast tray cake)
Tak 3 180 30-40 Ociekacz/blacha do ciast
Tak 1-4 160 50-60
Poz. 4: blacha do ciast (zamienić
poziomy w połowie pieczenia)
Poz. 1: ociekacz
DIN 3360-12:07 § 6.6
Pieczeń wieprzowa
(Roast Pork)
- 3 190 150-170
Poz. 3: ruszt
Poz. 2: ociekacz napełniony wodą
(uzupełnić wodę w razie
potrzeby)
80


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