User manual

Conventional cooking
FOOD
TEMPERATURE
(°C)
TIME (MIN)
SHELF POSI-
TION
Flat cake 160 - 170 30 - 40 2
Swiss roll 150 - 170 20 - 30 2
Drip pan cake 170 - 180 40 - 50 2
Yeast buns 190 - 200 15 - 30 2
Yeast cake with apple 170 - 190 45 - 60 3
Cake with crumbles 170 - 190 50 - 60 3
Cheese cake 170 - 190 70 - 80 2
Romanian sponge cake - tradition-
al
160 - 170 30 - 40 2
Romanian sponge cake 160 - 170 35 - 50 2
Swiss bread 160 - 180 50 - 60 2
Peasant bread 190 - 210 50 - 60 2
Flan bread 230 - 250 10 - 15 2
Stuffed yeast cake 170 - 180 25 - 35 2
Pizza 200 - 220 25 - 35 2
Swiss apple flan 200 - 220 30 - 40 1
Christmas cake 170 - 180 60 - 80 2
Quiche Lorraine 220 - 230 40 - 50 1
Meringue 100 - 120 40 - 50 2
Crumble cake 180 - 190 25 - 35 3
Victoria Sandwich 160 - 170 25 - 35 3
Buttered cake 180 - 200 20 - 25 2
Chicken, whole 200 - 220 60 - 70 2
Chicken, half 190 - 210 50 - 60 3
Pork roast cutlet 190 - 210 30 - 35 3
20
OVEN - HINTS AND TIPS