Baking on one oven level - Biscuits
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Short pastry biscuits Fan assisted cir-
culation
3150 - 160 0:06 - 0:20
Viennese whirls Fan assisted cir-
culation
3140 0:20 - 0:30
Viennese whirls
1)
CONVENTIONAL 3160 0:20 - 0:30
Biscuits made with
sponge mixture
Fan assisted cir-
culation
3150 - 160 0:15 - 0:20
Pastries made with
egg white, meringues
Fan assisted cir-
culation
380 - 100 2:00 - 2:30
Macaroons Fan assisted cir-
culation
3100 - 120 0:30 - 0:60
Biscuits made with
yeast dough
Fan assisted cir-
culation
3150 - 160 0:20 - 0:40
Puff pastries
1)
Fan assisted cir-
culation
3170 - 180 0:20 - 0:30
Rolls
1)
Fan assisted cir-
culation
3160 0:20 - 0:35
Rolls
1)
CONVENTIONAL 3180 0:20 - 0:35
Small cakes (20 per
tray)
1)
Fan assisted cir-
culation
3140 0:20 - 0:30
Small cakes (20 per
tray)
1)
CONVENTIONAL 3170 0:20 - 0:30
1) Pre-heat oven
Roasting Roasting dishes
• Use heat-resistant ovenware to roast (please read the instructions of the manufacturer).
• Large roasting joints can be roasted directly in the deep roasting pan or on the oven
shelf above the deep roasting pan. (If present)
• Roast lean meats in a roasting tin with a lid. This well keep the meat more succulent.
• All types of meat, that can be browned or have crackling, can be roasted in the roasting
tin without the lid.
Beef
Type of meat Quantity Oven
function
Shelf
level
Temperature
°C
Time (h:min)
Port roast 1 - 1,5 kg 1200 - 250 2:00 - 2:30
Roast beef or fillet for each cm
of thickness