User manual

21
Cakes/pastries/breads on baking trays
Plaited bread/bread crown 3 170-190 0:30-0:40
Christmas stollen 3 160-180
1)
0:40-1:00
Bread (rye bread) first of all
.......................................then
2
250
1)
160-180
0:20
0:30-1:00
Cream puffs, eclairs 3 190-210 0:25-0:40
Swiss roll 3 180-200
1)
0:10-0:20
Dry streusel cake 3 160-180 0:20-0:40
Buttered almond cake, sugar cakes,
Bienenstich (custard-filled cake, coat-
ed with sugar and almonds)
3 190-210
1)
0:15-0:30
Fruit flans (made with yeast dough/
sponge mixture)
2)
3 170-190 0:25-0:50
Fruit flans made with short pastry
2)
3 170-190 0:40-1:20
Yeast cakes with delicate
fillings (e. g., cream cheese, cream,
etc.) (cooked on baking sheet)
3 160-180 0:40-1:20
Pizza (with a lot of topping)
2)
1 190-210
1)
0:30-1:00
Pizza (thin crust) 1 230-250
1)
0:10-0:25
Unleavened bread 1 230-250
1)
0:08-0:15
Tarts (Swiss-style) 1 210-230
1)
0:35-0:50
Biscuits
Short pastry biscuits 3 170-190
1)
0:06-0:20
Viennese whirls 3 160-180 0:10-0:40
Biscuits made with sponge mixture 3 170-190 0:15-0:20
Pastries made with egg white, me-
ringues
3 100-120 2:00-2:30
Macaroons 3 120-140 0:30-0:60
Danish pastries 3 170-190 0:20-0:40
Puff pastries 3 190-210
1)
0:20-0:30
Rolls 3 180-220
1)
0:20-0:35
Small cakes (20 per tray) 3 170-190
1)
0:20-0:30
1) Pre-heat the oven
2) Use the all-purpose tray.
Type of baking
Oven
level
Temperature
ºC
Time