2
0
Hot-air
T
o
p
-
a
n
d
bottomheat
Kind ofpastrytempera-
ture°Cusing levels
1level2levels 3levels
bakingtime
minutes tempera-
ture°Cusing
level

Small pastry

Puff pastries
Rollswithcurd/carawayor
poppy seed (aperitifpastries)
Yeastdoughpastries
-with apples
Sponge pastries
-withfruit
T180
T190
T170
160
T160
160
------
------
3
3
------
3
4+2
4+2
4+2
4+2
4+2
4+2
------
5.3.1
------
------
------
------
20
12-14
15-20
20-25
13
20-30
T190
T210
T190
180
T180
180
3
3
3
3
3
3

Chouxpastry

Creampuff 190 3 4 +2------ 30-- 40 T200 3

Strudeland quiches

Apfelstrudel
Swiss apple quiche
Quiche Lorraine
Cheese and onion tart
Tartwithvegetables
160
------
------
------
------
2
------
------
------
------
------
------
------
------
------
------
------
------
------
------
55
35
35
40
30-40
230
230
230
210-220
2
1
1
1

Breadand rolls

Rollswithraisins
Breakfastrolls
Wholemealbread
Ryemealbread
Whiteloafintin
Flatloaf
Brioche intin22cmØ
small Briocheson sheet
T190
T220--230
T190
T190
T175
------
T160
T160
3
3
2
3
2
------
2
------
4+2
4+2
------
------
------
------
------
4+2
------
------
------
------
------
------
------
------
15 --20
15-20
45-50
45-50
40-45
20-25
20-25
15-16
T210
T240
T210
T210
T190
T230
T190
------
3
3
2
3
1
2
1
------

Puddings and gratins

Pasta au gratin
Potatoesau gratin200
200 2
2------
------ ------
------ 40-45
60-65 ------
200 ------
2
CauliflowerwithsauceHol-
landaise220 3 ------ ------ 20 ------ ------
Toast”Hawaii”T250 3 ------ ------ 5-8------ ------
Approximated timesmaybe changed -Recommended functionsand temperaturesare boldtyped
T=Preheating ofoven sincetemperaturecontrol lamp goesout.