25Uses, Tables and Tips
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)
Convection with
ring heating
element
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)
Convection with
ring heating
element
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
Convection with
ring heating
element
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) Convection with
ring heating
element
1180-2001) 0:30-1:00
Pizza (thin crust) Convection with
ring heating
element
1200-2201) 0:10-0:25
Unleavened bread Convection with
ring heating
element
1200-220 0:08-0:15
Tarts (CH) Convection with
ring heating
element
1180-200 0:35-0:50
Type of
baking Oven function Oven
level
Temperature
°C
Time
Hr: Mins.