Operation Manual

Baking chart
Fan Heat D
Temperature
in °C
rec. runner
from bottom
Time
in mins.
Creamed mixture
Sand cake
Dried fruit cake
Nut cake (tray)
1)
Nut cake (tin)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
1)
Small cakes
1)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
1
1
1
1
1
1
1
1, 2, 5
50 – 60
70 – 80
20 – 25
60 – 70
35 – 45
45 – 55
25 – 30
20 – 25
Whisked mixture
Tart
1)
Flan base
1)
Swiss roll
1)
160 – 180
160 – 180
160 – 180
1
1
1
25 – 35
20 – 25
20 – 25
Rubbed-in mixture
Tart / flan base
Nut ring
Crumble cake
Small cakes
1)
Cheesecake
Apple pie
1)
Savoury pastry
2)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
190 – 210
1
1
1
1, 2, 5
1
1
1
20 – 25
40 – 50
40 – 50
15 – 25
75 – 85
55 – 75
25 – 35
Yeast mixtures
Crumble cake
Fresh fruit cake (tray)
Stollen
White bread
Wholemeal bread
1)
Pizza (tray)
1)
Apple turnovers
150 – 170
160 – 180
150 – 170
160 – 180
190 – 210
170 – 190
150 – 170
1
1
1
1
1
1
1, 3
35 – 45
45 – 55
45 – 65
40 – 50
60 – 70
40 – 50
35 – 45
Choux pastry
1)
Eclairs 160 – 180 1, 3 30 – 40
Flaky pastry
1)
170 – 190 1, 3 20 – 25
Meringues
1)
Macaroons 120 – 140 1, 2, 5 30 – 50
The times given are calculated on the basis of an oven which has not been pre-heated.
With a pre-heated oven shorten times by approx. 10 minutes.
1) Pre-heat oven with "Conventional A" heat.
2) Pre-heat oven with "Fan Heat D" and "Conventional A" heat.
Data given are for guidelines only. Values obtained from a machine designed for the German
market.
Baking chart
34