Operation Manual

37
Observe the notes in the table about preheating.
3/~ Hot air % Top/bottom heat
Basic dough Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Sponge mixture
Tray bake with topping 1 160-170 30-40 3 170-180
1+3 150-170 40-50 - -
Springform tin/loaf tin (cake) 1 150-160 60-80 2 160-170
Flan-base cake tin 1 160-170 25-35 2 170-180
Shortcrust pastry
Tray bakes with dry topping, e.g. crumble 1 160-170 50-70 3 180-190
1+3 160-170 60-80 - -
Tray bakes with moist topping, e.g. egg custard 1 150-170 60-90 3 170-190
Springform cake tin, e.g. cheesecake 1 160-170 70-100 2 170-180
Flan-base cake tin 1 160-170 20-30 2 180-190*
Sponge mixture
Swiss roll 1 180-190* 10-15 3 190-200*
Flan-base cake tin 1 160-170 20-30 2 170-180
Sponge (6 eggs) 1 150-160 30-45 2 160-170
Sponge (3 eggs) 1 150-160 25-45 2 160-170
Yeast dough
Tray bakes with dry topping, e.g. crumble 1 160-170 50-70 3 170-180
1+3 160-170 60-80 - -
Tray bakes with moist topping, e.g. egg custard 1 150-170 60-90 3 170-190
Savarin/plaited loaf (500 g) 1 160-170 40-50 3 170-180
Springform cake tin 1 160-170 30-45 2 160-170
Ring cake tin 1 160-170 40-50 2 170-180
* Preheat oven
3/~ Hot air Top/bottom heat %
Small baked products Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Yeast dough 1 160-170 20-30 3 170-180
1+3 160-170 30-40 - -
Meringue mixture 1 80 100-150 3 80-90
1+3 80 150-170 - -
Puff pastry 1 180-200 20-30 3 200-210
1+3 180-200* 25-35 - -
Choux pastry 1 190-200* 25-35 3 200-210*
1+3 190-200* 30-40 - -
Sponge mixture, e.g. muffins 1 150-160* 20-40 3 160-170*
1+3 160-170 25-35 - -
Shortcrust pastry, e.g. butter biscuits 1 140-150* 15-25 3 140-150*
1+3 130-140* 15-25 - -
1+3+4 130-140* 15-25 - -
* Preheat oven