26Uses, Tables and Tips
Type of | Oven function | Oven | Temperature | Time | |
baking | level | °C | Hr: Mins. | ||
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Biscuits |
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Short pastry biscuits | Convection with | 3 | |||
| ring heating |
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| element |
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Viennese whirls | Convection with | 3 | 140 | ||
| ring heating |
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| element |
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Viennese whirls | Conventional | 3 | 1601) | ||
Biscuits made with sponge | Convection with | 3 | |||
mixture | ring heating |
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| element |
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Pastries made with egg | Convection with | 3 | |||
white, meringues | ring heating |
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| element |
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Macaroons | Convection with | 3 | |||
| ring heating |
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| element |
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Biscuits made with yeast | Convection with | 3 | |||
dough | ring heating |
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| element |
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Puff pastries | Convection with | 3 | |||
| ring heating |
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| element |
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Rolls | Convection with | 3 | 1601) | ||
| ring heating |
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| element |
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Rolls | Conventional | 3 | 1801) | ||
Small cakes (20per tray) | Convection with | 3 | 1401) | ||
| ring heating |
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| element |
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Small cakes (20per tray) | Conventional | 3 | 1701) |
1)
2)Use the drip tray or roasting tray