18Oven - Helpful hints and tips
Type of baking | Oven |
| Level | Temperature (°C) | Time (h:min) |
| function |
|
|
|
|
|
|
|
|
| |
Pastries made with egg white, |
|
| 3 | 80 - 100 | 2:00 - 2:30 |
meringues |
|
|
|
|
|
|
|
|
|
| |
Macaroons |
|
| 3 | 100 - 120 | 0:30 - 0:60 |
|
|
|
|
|
|
|
|
|
|
| |
Biscuits made with yeast dough |
|
| 3 | 150 - 160 | 0:20 - 0:40 |
|
|
|
|
|
|
|
|
|
|
| |
Puff pastries1) |
|
| 3 | 170 - 180 | 0:20 - 0:30 |
|
|
|
|
| |
Rolls1) |
|
| 3 | 160 | 0:20 - 0:35 |
|
|
|
|
| |
Rolls1) |
|
| 3 | 180 | 0:20 - 0:35 |
|
|
|
|
| |
Small cakes (20 per tray)1) |
|
| 3 | 140 | 0:20 - 0:30 |
|
|
|
|
| |
Small cakes (20 per tray)1) |
|
| 3 | 170 | 0:20 - 0:30 |
1)
Baking on more than one level - Cakes/pastries/breads on baking trays
Type of baking |
|
|
|
| Temperature (°C) | Time (h:min) | |
| 2 levels |
| 3 levels |
|
| ||
|
|
|
|
|
| ||
|
|
|
|
|
| ||
Cream puffs / Eclairs1) |
| 1 / 4 |
| 160 - 180 |
| 0:35 - 0:60 | |
|
|
|
|
|
| ||
Dry streusel cake |
| 1 / 3 |
| 140 - 160 |
| 0:30 - 0:60 | |
1) |
|
|
|
|
|
|
|
Baking on more than one level - Biscuits/small cakes/pastries/rolls |
| ||||||
|
|
|
|
|
|
|
|
Type of baking |
|
|
|
| Temperature (°C) |
| Time (h:min) |
| 2 levels |
| 3 levels |
|
| ||
|
|
|
|
|
| ||
|
|
|
|
|
| ||
Short pastry biscuits | 1 / 3 | 1 / 3 /5 | 150 - 160 |
| 0:15 - 0:35 | ||
|
|
|
|
|
| ||
Viennese whirls | 1 / 3 | 1 / 3 /5 | 140 |
| 0:20 - 0:60 | ||
|
|
|
|
|
| ||
Biscuits made with | 1 / 3 | 160 - 170 |
| 0:25 - 0:40 | |||
sponge mixture |
|
|
|
|
|
|
|
|
|
|
|
|
| ||
Biscuits made with egg | 1 / 3 | 80 - 100 |
| 2:10 - 2:50 | |||
white, meringues |
|
|
|
|
|
|
|
|
|
|
|
|
| ||
Macaroons | 1 / 3 | 100 - 120 |
| 0:40 - 1:20 | |||
|
|
|
|
|
| ||
Biscuits made with | 1 / 3 | 160 - 170 |
| 0:30 - 0:60 | |||
yeast dough |
|
|
|
|
|
|
|
|
|
|
|
|
| ||
Puff pastries1) | 1 / 3 | 170 - 180 |
| 0:30 - 0:50 | |||
|
|
|
|
|
| ||
Rolls | 1 /4 | 160 |
| 0:30 - 0:45 | |||
|
|
|
|
|
| ||
Small cakes (20 per | 1 /4 | 140 |
| 0:25 - 0:40 | |||
tray)1) |
|
|
|
|
|
|
|
1)
