Type of cake or pastry | BAKING | CONVENTIONAL | Time | |||
| Shelf | Tempera- | Shelf po- | Tempera- | For both | |
| position | ture | sition | ture | functions | |
| from | ºC | from | ºC | Hrs.: Mins. | |
| bottom |
| bottom |
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| |
Fruit flan (with a yeast | 3 | 3 | ||||
dough/sponge base)2 | ||||||
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Fruit flans on shortcrust | 3 | 3 | ||||
pastry base1 | ||||||
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Tarts with delicate fillings |
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(e.g., curd cheese, cream, | - | - | 3 | |||
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Pizza (with deep topping)2 | 1 | 1 | ||||
Pizza (thin) | 1 | 1 | ||||
Unleavened bread | 1 | 1 | ||||
Flat sweet or | 1 | 1 | ||||
savoury pies | ||||||
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Biscuits |
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Shortcrust biscuits | 3 | 3 | ||||
Small piped biscuits | 3 | 3 | ||||
Sponge fingers | 3 | 3 | ||||
Meringues | 3 | 3 | ||||
Macaroons | 3 | 3 | ||||
Small pastries made with | 3 | 3 | ||||
yeast dough | ||||||
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Small pastries made with | 3 | 3 | ||||
puff pastry | ||||||
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Bread rolls | 3 | 3 |
1)
2)Use the combination/fat tray or the fat tray!
Information printed in bold type indicates the best oven function in each case.
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