User manual

2)
Use deep pan
Biscuits
Type of bak-
ing
Oven func-
tion
Shelf posi-
tion
Temperature
°F
Time in min.
Short pastry
biscuits
True Fan
Cooking
3 300 - 320 10 - 20
Short bread /
Short bread /
Pastry Stripes
True Fan
Cooking
3 280 20 - 35
Short bread /
Short bread /
Pastry Stripes
Conventional
Cooking
3
320
1)
20 - 30
Biscuits made
with sponge
mixture
True Fan
Cooking
3 300 - 320 15 - 20
Pastries made
with egg
white, merun-
gues
True Fan
Cooking
3 180 - 210 120 - 150
Macaroons
True Fan
Cooking
3 210 - 250 30 - 50
Biscuits made
with yeast
dough
True Fan
Cooking
3 300 - 320 20 - 40
Puff pastries
True Fan
Cooking
3
340 - 360
1)
20 - 30
Rolls
True Fan
Cooking
3
320
1)
10 - 25
Rolls
Conventional
Cooking
3
380 - 410
1)
10 - 25
Small cakes /
Small cakes
(20 per tray)
True Fan
Cooking
3
300
1)
20 - 35
Small cakes /
Small cakes
(20 per tray)
Conventional
Cooking
3
340
1)
20 - 30
1)
Preheat the oven
Bakes and gratins
Dish
Oven func-
tion
Shelf posi-
tion
Temperature
°F
Time in min.
Pasta bake
Conventional
Cooking
1 360 - 400 45 - 60
12
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