Operating Instructions and Installation Instructions
Contents
6
Cooking charts .................................................................................................. 132
Batter................................................................................................................... 132
Rubbed in mixture............................................................................................... 133
Yeast dough ........................................................................................................ 134
Quark dough........................................................................................................ 135
Sponge mixture ................................................................................................... 135
Choux pastry, puff pastry, meringue................................................................... 136
Savoury dishes.................................................................................................... 137
Beef ..................................................................................................................... 138
Veal...................................................................................................................... 139
Pork ..................................................................................................................... 140
Lamb, game ........................................................................................................ 141
Poultry, fish.......................................................................................................... 142
Notes for test institutes .................................................................................... 143
Test food acc. to EN60350-1 ............................................................................. 143
Data sheet for household ovens .................................................................... 144
Conformity declaration ..................................................................................... 145
Copyright and licences ..................................................................................... 146