Uses, Tables and Tips28
Flan base  short pastry Fan cooking 31701801) 0:100:25
Flan base  sponge mixture Fan cooking 3150170 0:200:25
Apple pie Conventional 1170190 0:501:00
Apple pie (2tins Ø20cm,
diagonally off set)
Fan cooking 1160 1:101:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1180 1:101:30
Savoury flan (e. g, quiche
lorraine)
Fan cooking 1160180 0:301:10
Cheesecake Conventional 1170190 1:001:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3170190 0:300:40
Christmas stollen Conventional 31601801) 0:401:00
Bread (rye bread)
first of all
then
Conventional 1
2301)
160180
0:25
0:301:00
Cream puffs/eclairs Conventional 31601701) 0:150:30
Swiss roll Conventional 31802001) 0:100:20
Cake with crumble topping
(dry)
Fan cooking 3150160 0:200:40
Buttered almond cake/sugar
cakes
Conventional 31902101) 0:150:30
Fruit flans
(made with yeast dough/
sponge mixture)2)
Fan cooking 3150 0:350:50
Fruit flans
(made with yeast dough/
sponge mixture)2)
Conventional 3170 0:350:50
Fruit flans made with short
pastry
Fan cooking 3160170 0:401:20
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Conventional 31601801) 0:401:20
Pizza (with a lot of top
ping)2) Fan cooking 11802001) 0:301:00
Pizza (thin crust) Fan cooking 12002201) 0:100:25
Unleavened bread Fan cooking 1200220 0:080:15
Tarts (CH) Fan cooking 1180200 0:350:50
Biscuits
Type of
baking Ovenfunction Oven
level
Temperature
°C
Time
Hr: Mins.