Type of

Ovenfunction

Shelf

Tempera-

Time

Hours

baking

position

ture °C

 

mins.

 

 

 

 

Fruit flans made with

Conventional

3

170-190

0:40-1:20

short pastry

 

 

 

 

Yeast cakes with delicate

Conventional

3

160-180

0:40-1:20

toppings (e. g. quark,

 

 

 

 

cream, vanilla cream)

 

 

 

 

Pizza (with a lot of top-

Conventional

1

190-2101)

0:30-1:00

ping)2

 

 

 

 

Pizza (thin crust)

Conventional

1

230-2501)

0:10-0:25

Unleavened bread

Conventional

1

250-270

0:08-0:15

Tarts (CH)

Conventional

1

200-220

0:35-0:50

Biscuits

 

 

 

 

 

 

 

 

 

 

 

 

 

Short pastry biscuits3)

Fan-assisted

3

150-160

0:06-0:20

 

circulation

 

 

 

Viennese whirls3)

Fan-assisted

3

140-150

0:10-0:40

 

circulation

 

 

 

Biscuits made with

Fan-assisted

3

150-160

0:15-0:20

sponge mixture3)

circulation

 

 

 

Pastries made with egg

Fan-assisted

3

80-100

2:00-2:30

white, meringues

circulation

 

 

 

Macaroons

Fan-assisted

3

100-120

0:30-0:60

 

circulation

 

 

 

Biscuits made with yeast

Fan-assisted

3

150-160

0:20-0:40

dough

circulation

 

 

 

Puff pastries

Fan-assisted

3

170-1801)

0:20-0:30

 

circulation

 

 

 

Rolls

Fan-assisted

3

170-1901)

0:20-0:35

 

circulation

 

 

 

Small cakes (20per tray)

Conventional

3

170-1901)

0:20-0:30

1)Pre-heat the oven

2)Use the all-purpose tray or roasting tray

3)Baking on 2 levels possible

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