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Cakes / pastries / breads on baking trays

Type of baking Oven function Shelf position

Temperature

(°C)

Time (min)

Plaited bread /

Bread crown

Conventional

Cooking

3 170 - 190 30 - 40

Christmas stollen Conventional

Cooking

160 - 180

50 - 70

Bread (rye

bread):

First part of

baking proce-

dure.

Second part

of baking

procedure.

Conventional

Cooking

230

160 - 180

30 - 60

Cream puffs /

Eclairs

Conventional

Cooking

190 - 210

20 - 35

Swiss roll Conventional

Cooking

180 - 200

10 - 20

Cake with crum-

ble topping (dry)

True Fan Cooking 3 150 - 160 20 - 40

Buttered almond

cake / Sugar

cakes

Conventional

Cooking

190 - 210

20 - 30

Fruit flans (made

with yeast

dough / sponge

mixture)

True Fan Cooking 3 150 35 - 55

Fruit flans (made

with yeast

dough / sponge

mixture)

Conventional

Cooking

3 170 35 - 55

Fruit flans made

with short pastry

True Fan Cooking 3 160 - 170 40 - 80

Yeast cakes with

delicate toppings

(e.g. quark,

cream, custard)

Conventional

Cooking

160 - 180

40 - 80

1) Preheat the oven.

2) Use deep pan.

Biscuits

Type of baking Oven function Shelf position

Temperature

(°C)

Time (min)

Short pastry bis-

cuits

True Fan Cooking 3 150 - 160 10 - 20

Short bread /

Pastry stripes

True Fan Cooking 3 140 20 - 35

18 progress

1 2 ... 13 14 15 16 17 18 19 20 21 22 23 ... 31 32

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