14Helpful hints and tips
Type of baking |
| Shelf level |
| Temperature °C |
| Time (Mins) |
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Pizza (thin crust) 1) |
| 1 |
| 180 - 200 |
| 20 - 30 |
Pizza (with a lot of top- |
| 1 |
| 180 - 200 |
| 20 - 30 |
ping) |
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Tarts |
| 1 |
| 180 - 200 |
| 45 - 60 |
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Spinach flan |
| 1 |
| 160 - 180 |
| 45 - 60 |
Quiche Lorraine |
| 1 |
| 170 - 190 |
| 40 - 50 |
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Curd Cheese Cake , |
| 1 |
| 140 - 160 |
| 60 - 90 |
round |
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Curd Cheese Cake on |
| 1 |
| 140 - 160 |
| 50 - 60 |
tray |
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Apple cake, covered |
| 1 |
| 150 - 170 |
| 50 - 70 |
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Vegetable pie |
| 1 |
| 160 - 180 |
| 50 - 60 |
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Unleavened bread 1) |
| 1 |
| 250 - 270 |
| 10 - 20 |
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Puff pastry flan 1) |
| 1 |
| 160 - 180 |
| 40 - 50 |
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Flammekuchen (Pizza- |
| 1 |
| 250 - 270 |
| 12 - 20 |
like dish from Alsace) 1) |
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Piroggen (Russian ver- |
| 1 |
| 180 - 200 |
| 15 - 25 |
sion of calzone) 1) |
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1) |
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Table for Bakes and Gratin
Dish
Pasta bake
Lasagne
Vegetables au gratin1)
Baguettes topped with melted cheese1)
Sweet bakes
Fish bakes
Stuffed vegetables
Oven function | Shelf |
| Temperature |
| Time Hr : Min | ||
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| CONVENTIONALl | 1 |
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| CONVENTIONALl | 1 |
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| ROTITHERM | 1 |
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| ROTITHERM | 1 |
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| CONVENTIONALl | 1 |
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| CONVENTIONALl | 1 |
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| ROTITHERM | 1 |
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1) preheat the oven