Operating Instructions
41
Fruit cakes made with
short pastry13160-170 3170-190 0:40-1:20
Tray cakes with
delicate toppings/fillings
for example, cottage
cheese, cream, sugar and
almond toppings)
-. 3160-18010:40-1:20
Pizza (with many top-
pings)21180-200 1190-21010:30-1:00
Pizza (thin crust) 1200-220 123010:10-0:25
Unleavened bread 1200-220 123010:08-0:15
Tarts (CH) 1180-200 1210-230 0:35-0:50
Biscuits
Short pastry biscuits 3150-160 3170-19010:06-0:20
Dressed biscuits 3140-150 3160-180 0:10-0:40
Biscuits made with bis-
cuit/cake mixture 3150-160 3170-190 0:15-0:20
Pastries made with egg
white, meringues 380-100 3100-120 2:00-2:30
Macaroons 3100-120 3120-140 0:30-0:60
Biscuits made with yeast
dough 3160-170 3170-190 0:20-0:40
Puff pastries 3160-170-
18013190-21010:20-0:30
Rolls 3180-20013180-22010:20-0:35
1)Pre-heat the oven!
2)Use the all-purpose tray!
The numbers printed in bold indicate the recommended oven setting.
Recipe type
Fan Cooking »Conventional ÂTime
Oven
level,
from
bottom
Tempera-
ture
ºC
Oven
level,
from
bottom
Tempera-
ture
ºC
for both
functions
Hrs. mins.