Electrolux EKD 6182 [31/35] Wype ka

WYPE~KA

°C

MINUT

°C

MINUT

Biskwitnyj tort bez na^inki 175 N 35–45 165 * 35–45

Biskwitnyj tort s na^inkoj 150–175 N 50–60 150 * 50–60

Biskwity iz imbirnogo testa 175 S 5– 7 165–175 * 5–10

Bulo^ki i pirogi 225 S 8–12 185–200 * 10–15

Doma[nij hleb s tolstoj korkoj 225 N 30–35 200–225 * 25–30

Korvi dlq mnogoslojnogo piroga 175–200 N 30–40 165–180 * 30–40

Kruglye py[ki 225 S 10–12 200 * 15–18

Merengi 100–125 S 40–50 100 * 50–60

Peso^noe pe^enxe 175–200 S 5–10 175–185 * 5–10

Ploskij rvanoj hleb 200–225 S 10–15 185–200 * 15–20

P[eni^nyj hleb 200–225 N 30–40 185–200 * 30–40

Rvanoj hleb 175–200 N 50–60 165–185 * 50–60

Sdobnye lepe[ki 225–250 S 8–10 200–225 * 10–12

Francuzskie bulo^ki 225–250 S 8–10 200 * 8–12

{wedskie kole^ki k ^a@ 200–225 N 15–20 185–200 * 15–20

{wejcarskie bulo^ki 225–250 S 5– 7 200–225 * 5– 7

Ob]ie poloveniq

Revim “uskorennyj pusk“ ne podhodit dlq wype^ki biskwitow i mereng.

Wsegda perekladywajte swevewype^ennyj hleb na ohlavda@]u@ podstawku.

Nakrojte hleb tkanx@ dlq razmqg^eniq koro^ki.

Poziciq w duhowke

OSNOWNAQ duhowka imeet 7 rqdow polozxew

(sm. risunok):

W = Werhnqq ^astx duhowki (polozxq 5-7)

S = Srednqq ^astx duhowki (polozxq 3-4)

N = Nivnqq ^astx duhowki (polozxq 1-2)