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| Uses, Tables and Tips |
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Baking on more than one oven level |
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| Convection | Convection with |
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| with ring |
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| ring heating |
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| heating |
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| element | Temperature |
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| Type of baking | element | Hours: | ||||
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| Mins. | ||
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| 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) |
1)