CANDY HOOVER Haier H6 ID2P5B3YTB Manual Del Usuario página 30

5. COOKING GUIDELINES
5.1. GENERAL COOKING TABLE
Category Recipe
Category Recipe
Small cakes
/Muffins
Sponge
cakes
(26 cm
Ø)
Biscuits
Choquettes
Sweet
Yorkshire
bakery
pudding
Meringues
Macaron
Apple pie
Tarte tatin
Chocolate
souffle
Cheesecake
Frozen
croissants
Strudel,
frozen
Toast
bread
Breads
and Focaccia
Flatbread
Bread,
whole
N° of Cooking
N° of Cooking
T°C
T°C
levels levels program program
Static 175°C
1
Multilevel 160°C
2 Multilevel 150°C
3 Multilevel 140°C
Static 170°C
1
Multilevel 150°C
2 Multilevel 150°C
Static 150°C
1
Multilevel 150°C
2 Multilevel 140°C
3 Multilevel 140°C
1 Static 190°C
2 Multilevel 170°C
1 Static 200°C
1 Multilevel 90°C
1 Static 150°C
1 Static 185°C
1 Multilevel 170°C
1 Static 170°C
1 Static 200°C
1 Static 150°C
1 Static 180°C
2 Multilevel 180°C
3 Multilevel 160°C
1 Static 210°C
1 Supergrill 5
1 Static 200°C
1 Static 200°C
EN 30
Preh Cooking
Cooking
Preheat
eat accessory accessory
Baking tray
Baking tray
Baking +Deeper
Y
trays
Baking trays
Metal grid +
Cake tin
Metal grid +
Y
Cake tin
Metal grids
+ Cake tin
Baking tray
Baking tray
Y
Baking
+ Deeper trays
Baking trays
Baking tray
Y
Baking tray
Y Baking tray
Y Baking tray
Y Baking tray
Metal grid +
Y
Cake tin
Metal grid +
Y
Cake tin
Metal grid +
Y
Cake tin
Baking tray +
Y
molds
Metal grid +
Y
Cake tin
Baking tray
Y
Baking trays
Baking trays
Y Baking tray
N Metal grid
Y Baking tray
Y Baking tray
Cooking
Cooking time
Shelf time after
Shelf
after pre
position position preheating
heating*(min)
*(min)
L3 20-30
L4 30-40
L2+L5 30-40
L2+L4+L6 40-50
L3
30-40
L4 40-50
L1+L4 50-60
L3 25-30
L4 30-40
L2+L5 30-40
L2+L4+L6 35-40
L4 25-35
L3 25-35
L3 20-30
90-160
L3 15-20
L2 60-70
L4 65-75
L2 40-60
L3 10-15
L2 50-65
L3 20-25
L2+L5 25-35
L2+L4+L6 30-40
L3 30-45
L6 4-6
L2 or L3 25-35
L3 35-50