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Cakes / pastries / breads on baking trays
Food
Plaited bread / Bread crown
Christmas stollen
Bread (rye bread):
1. First part of baking proce-
dure.
2. Second part of baking
procedure.
Cream puffs / Eclairs
Swiss roll
Cake with crumble topping
(dry)
Buttered almond cake / Sugar
cakes
Fruit flans (made with yeast
dough / sponge mixture)
Fruit flans (made with yeast
dough / sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate top-
pings (e.g. quark, cream, cus-
tard)
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Food
Short pastry bis-
cuits
Biscuits made
with sponge
mixture
Pastries made
with egg white /
Meringues
Function
Top / Bottom Heat 170 - 190
Top / Bottom Heat 160 - 180
Top / Bottom Heat 1. 230
Top / Bottom Heat 190 - 210
Top / Bottom Heat 180 - 200
True Fan Cooking
Top / Bottom Heat 190 - 210
True Fan Cooking
2)
Top / Bottom Heat 170
2)
True Fan Cooking
Top / Bottom Heat 160 - 180
Function
Temperature
(°C)
True Fan Cook-
150 - 160
ing
True Fan Cook-
150 - 160
ing
True Fan Cook-
80 - 100
ing
Tempera-
Time
ture (°C)
(min)
30 - 40
50 - 70
1)
1. 20
1)
2. 30 -
2. 160 - 180
60
20 - 35
1)
10 - 20
1)
150 - 160
20 - 40
20 - 30
1)
150
35 - 55
35 - 55
160 - 170
40 - 80
40 - 80
1)
Time (min)
Shelf position
10 - 20
3
15 - 20
3
120 - 150
3
Shelf posi-
tion
3
2
1
3
3
3
3
3
3
3
3
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