19Uses, Tables and Tips
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) True fan 1180-2001) 0:30-1:00
Pizza (thin crust) Tru e fan 1200-2201) 0:10-0:25
Unleavened bread True fan 1200-220 0:08-0:15
Tarts (CH) Tru e fan 1180-200 0:35-0:50
Biscuits
Short pastry biscuits True fa n 3150-160 0:06-0:20
Viennese whirls True fan 3140 0:20-0: 30
Viennese whirls Conventional 31601) 0:20-0:30
Biscuits made with sponge
mixture
True fan 3150-160 0:15-0:20
Pastries made with egg
white, meringues
True fan 380-100 2:00-2:30
Macaroons True fan 3100-120 0:30-0:60
Biscuits made with yeast
dough
True fan 3150-160 0:20-0:40
Puff pastries True fan 3170-1801) 0:20-0:30
Rolls True fan 31601) 0:20-0:35
Rolls Conventional 31801) 0:20-0:35
Small cakes (20per tray) True fan 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.