Uses, Tables and Tips26
Biscuits
Short pastry biscuits Convection with
ring heating
element
3150-160 0:06-0:20
Viennese whirls Convection with
ring heating
element
3140 0:20-0:30
Viennese whirls Conventional 31601) 0:20-0:30
Biscuits made with sponge
mixture
Convection with
ring heating
element
3150-160 0:15-0:20
Pastries made with egg
white, meringues
Convection with
ring heating
element
380-100 2:00-2:30
Macaroons Convection with
ring heating
element
3100-120 0:30-0:60
Biscuits made with yeast
dough
Convection with
ring heating
element
3150-160 0:20-0:40
Puff pastries Convection with
ring heating
element
3170-1801) 0:20-0:30
Rolls Convection with
ring heating
element
31601) 0:20-0:35
Rolls Conventional 31801) 0:20-0:35
Small cakes (20per tray) Convection with
ring heating
element
31401) 0:20-0:30
Small cakes (20per tray) Conventional 31701) 0:20-0:30
1)Pre-heat the oven
2)Use the drip tray or roasting tray
Type of
baking Oven function Oven
level
Temperature
°C
Time
Hr: Mins.