34Uses, Tables and Tips
Baking on more than one oven level
| Convection | Convection with |
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| with ring |
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| ring heating |
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| heating |
| Time | ||
| element | Temperature | |||
Type of baking | element | Hours: | |||
| in °C | ||||
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| Mins. | ||
| Shelf positions from bottom |
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| 2 levels | 3 levels |
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Cakes/pastries/breads on baking trays |
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Cream puffs/Eclairs | 1 / 4 | ||||
Dry streusel cake | 1 / 3 | ||||
Biscuits/small cakes/pastries/rolls |
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Short pastry biscuits | 1 / 3 | 1 / 3 / 5 | |||
Viennese whirls | 1 / 3 | 1 / 3 / 5 | 140 | ||
Biscuits made with sponge | 1 / 3 | ||||
mixture | |||||
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Biscuits made with egg | 1 / 3 | ||||
white, meringues | |||||
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Macaroons | 1 / 3 | ||||
Biscuits made with yeast | 1 / 3 | ||||
dough | |||||
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Puff pastries | 1 / 3 | ||||
Rolls | 1 / 4 | 160 | |||
Small cakes (20per tray) | 1 / 4 | 1401) |
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