John Lewis JLBIOS609 manual Type of, Oven function, Temperature, Time, baking, Hr Mins, Biscuits

Type of	Oven function	Oven	Temperature	Time
baking		level	°C	Hr: Mins.
Fruit flans (made with yeast	Conventional	3	170	0:35-0:50
dough/sponge mixture)2)
Fruit flans made with short	Convection with ring	3	160-170	0:40-1:20
pastry	heating element
Yeast cakes with delicate	Conventional	3	160-1801)	0:40-1:20
toppings (e. g, quark, cream,
custard)
Pizza (with a lot of topping)2)	Convection with ring	1	180-2001)	0:30-1:00
	heating element
Pizza (thin crust)	Convection with ring	1	200-2201)	0:10-0:25
	heating element
Unleavened bread	Convection with ring	1	200-220	0:08-0:15
	heating element
Tarts (CH)	Convection with ring	1	180-200	0:35-0:50
	heating element
Biscuits
Short pastry biscuits	Convection with ring	3	150-160	0:06-0:20
	heating element
Viennese whirls	Convection with ring	3	140	0:20-0:30
	heating element
Viennese whirls	Conventional	3	1601)	0:20-0:30
Biscuits made with sponge	Convection with ring	3	150-160	0:15-0:20
mixture	heating element
Pastries made with egg white,	Convection with ring	3	80-100	2:00-2:30
meringues	heating element
Macaroons	Convection with ring	3	100-120	0:30-0:60
	heating element
Biscuits made with yeast dough	Convection with ring	3	150-160	0:20-0:40
	heating element
Puff pastries	Convection with ring	3	170-1801)	0:20-0:30
	heating element
Rolls	Convection with ring	3	1601)	0:20-0:35
	heating element
Rolls	Conventional	3	1801)	0:20-0:35
Small cakes (20per tray)	Convection with ring	3	1401)	0:20-0:30
	heating element
Small cakes (20per tray)	Conventional	3	1701)	0:20-0:30

1)Pre-heat the oven

2)Use the drip tray or roasting tray

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