User manual

Operating Instructions
32
Baking at several shelf positions
Type of Cake or Pastry
FAN COOKING
Time
Hr.: Min.
Shelf Position from the Top
Tempera-
ture ºC
2 Levels 3 Levels
Cakes and Pastries on
Baking Sheets
Cream Puffs/Eclairs 2. & 5. – 170-180 0:35-0:60
Dry Streusel Cake 2. & 5. – 140-160 0:30-0:60
Pizza & baking 2. & 5. – 170-190 0:40-0:70
Biscuits
Shortcrust Biscuits 2. & 5. 1. 3. & 5. 150-160 0:15-0:35
Small Piped Biscuits 2. & 5. 1. 3. & 5. 140-150 0:20-0:60
Sponge Fingers 2. & 5. 1. 3. & 5. 160-170 0:25-0:40
Meringues 2. & 5. – 80-100 2:10-2:50
Macaroons 2. & 5. 1. 3. & 5. 100-120 0:40-1:20
Small Pastries made with
Yeast Dough
2. & 5. – 160-170 0:30-0:60
Small Pastries made with
Puff Pastry
2. & 5. –
.170-180
1
0:30-0:50
Bread Rolls 2. & 5. –
.180-190
1
0:30-0:55