33
Fruit flan (with a yeast
dough/sponge base)23150-170 3170-190 0:25-0:50
Fruit flans on shortcrust
pastry base13160-170 3170-190 0:40-1:20
Tarts with delicate fillings
(e.g., curd cheese, cream,
sugar-topped cakes)
- - 3 160-18010:40-1:20
Pizza (with deep topping)21180-200 1190-21010:30-1:00
Pizza (thin) 1200-220 1230-30010:10-0:25
Unleavened bread 1200-220 1270-30010:08-0:15
Flat sweet or savoury
pies 1180-200 1210-230 0:35-0:50
Biscuits
Shortcrust biscuits 3150-160 3170-19010:06-0:20
Small piped biscuits 3140-150 3160-180 0:10-0:40
Sponge fingers 3150-160 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 3160-170 3170-190 0:20-0:40
Small pastries made with
puff pastry 3170-18013190-21010:20-0:30
Bread rolls 318 0-20013180-22010:20-0:35
1)Pre-heat the oven
2)Use the combination/fat tray or the fat tray!
Information printed in bold type indicates the preferred oven function in each
case.
Type of cake or pastry Pizza & baking SConventional OTime
Shelf
position
from
bottom
Tempera-
ture
ºC
Shelf po-
sition
from
bottom
Tempera-
ture
ºC
For both
functions
Hrs.: Mins.