30
Fruit flan
(with a yeast dough/sponge
base)
3140-160 3170-190 0:25-0:50
Fruit flan with shortcrust
pastry base23150- 170 3170-190 0:40-1:20
Tarts baked with
delicate fillings
(e.g., curd cheese, cream.)
- - 3 170-190 0:40-1:20
Pizza (with deep topping)21180-200 1190-21010:30-1:00
Pizza (thin) - - 1 230-30010:10-0:25
Unleavened Bread - - 1 275-30010:08-0:15
Flat sweet or savoury pies 1180-200 1210-230 0:35-0:50
Biscuits
Shortbread biscuits33150-160 3170-19010:06-0:20
Small piped biscuits33140-150 3160-180 0:10-0:40
Sponge fingers33150-160 3170-190 0:15-0:20
Meringues 380-100 3100-120 2:00-2:30
Macaroons 3100-120 3120-140 0:30-0:60
Small pastries made with
yeast dough 3150-160 3170-190 0:20-0:40
Small pastries made with
puff pastry 3170-18013190-21010:20-0:30
Bread Rolls 3170-19013180-22010:20-0:35
1)Pre-heat the oven
2)Use the combination/fat tray or the fat tray alone
3)Baking on 2 levels possible Information printed in bold type indicates the
preferred oven function or temperature
Type of Cake or Pastry Hot AirHConventional OTime
Shelf
Position
from
Bottom
Temper-
ature
ºC
Shelf
Position
from
Bottom
Tempera-
ture
ºC
For Both
Functions
Hours:
Mins.