Recipe Book

Type of bak-
ing
Oven func-
tion
Shelf position
Temperature
°C
Time in min.
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
True Fan
Cooking
3 150 35 - 55
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
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
3
160 - 180
1)
40 - 80
1)
Preheat the oven
2)
Use deep pan
Biscuits
Type of bak-
ing
Oven func-
tion
Shelf position
Temperature
°C
Time in min.
Short pastry
biscuits
True Fan
Cooking
3 150 - 160 10 - 20
Short bread /
Short bread /
Pastry Stripes
True Fan
Cooking
3 140 20 - 35
Short bread /
Short bread /
Pastry Stripes
Conventional
Cooking
3
160
1)
20 - 30
Biscuits made
with sponge
mixture
True Fan
Cooking
3 150 - 160 15 - 20
Pastries made
with egg
white, merun-
gues
True Fan
Cooking
3 80 - 100 120 - 150
Macaroons
True Fan
Cooking
3 100 - 120 30 - 50
Biscuits made
with yeast
dough
True Fan
Cooking
3 150 - 160 20 - 40
ENGLISH 5