User manual

36
Baking table
Baking on one oven level
Type of
baking
Oven function
Oven
level
Tem pe rat ure
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche FAN COOKING 1 150-160 0:50-1:10
Madeira cake/fruit cakes FAN COOKING 1 140-160 1:10-1:30
Sponge cake FAN COOKING 1 140 0:25-0:40
Sponge cake TOP BOTTOM 2 160 0:25-0:40
Flan base - short pastry FAN COOKING 3 170-180
1)
0:10-0:25
Flan base - sponge mixture FAN COOKING 3 150-170 0:20-0:25
Apple pie TOP BOTTOM 1 170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
FAN COOKING 1 160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
TOP BOTTOM 1 180 1:10-1:30
Savoury flan (e. g, quiche lor-
raine)
FAN COOKING 1 160-180 0:30-1:10
Cheesecake TOP BOTTOM 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown TOP BOTTOM 3 170-190 0:30-0:40
Christmas stollen TOP BOTTOM 3 160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
TOP BOTTOM 2
230
1)
160-180
0:25
0:30-1:00
Cream puffs/eclairs TOP BOTTOM 3 160-170
1)
0:15-0:30
Swiss roll TOP BOTTOM 3 180-200
1)
0:10-0:20
Cake with crumble topping (dry) FAN COOKING 3 150-160 0:20-0:40
Buttered almond cake/sugar
cakes
TOP BOTTOM 3 190-210
1)
0:15-0:30
Fruit flans
(made with yeast dough/sponge
mixture)
2)
FAN COOKING 3 150 0:35-0:50
Fruit flans
(made with yeast dough/sponge
mixture)
2)
TOP BOTTOM 3 170 0:35-0:50
Fruit flans made with short pastry FAN COOKING 3 160-170 0:40-1:20
Yeast cakes with delicate top-
pings (e. g, quark, cream, cus-
tard)
TOP BOTTOM 3 160-180
1)
0:40-1:20
Pizza (with a lot of topping)
2)
FAN COOKING 1 180-200
1)
0:30-1:00
Pizza (thin crust) FAN COOKING 1 200-220
1)
0:10-0:25
Unleavened bread FAN COOKING 1 200-220 0:08-0:15
Tarts (CH) FAN COOKING 1 180-200 0:35-0:50