Operation Manual
Conventional heat V
Conventional heat
Temperature
in °C
Recommended
shelf level
Duration
in min.
1)
Creamed mixture
Sponge cake
Ring cake
Muffins
3)
Marble cake (tin)
Fresh fruit cake with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
3)
Flan base
3)
Biscuits (tray)
3)
150–170
160–180
160–180
150–170
160–180
170–190
160–180
170–190
160–180
1
1
2
1
2
2
1
1
2
60–70
65–80
20–40
65–80
40–50
30–45
45–65
20–25
15–30
Sponge mix
Sponge cake
3)
Sponge flan base (2 eggs)
3)
Swiss roll
3)
160–180
160–180
160–180
1
1
2
30–40
20–25
15–20
Rubbed in mixture
Tart/flan base
3)
Streusel cake (tray)
Small cakes/biscuits
3)
Cheesecake
Apple pie
3)
Apricot tart, glazed
Swiss apple pie
2), 3)
170–190
160–180
160–180
160–180
160–180
160–180
190–210
1
2
2
1
1
1
1
15–20
45–55
15–25
80–95
60–80
50–70
25–40
Yeast mixtures and quark dough
Streusel cake (tray)
Fresh fruit cake (tray)
Gugelhupf
Stollen
White bread
Wholegrain bread
2), 3)
Pizza (tray)
3)
Onion tart (tray)
3)
Apple turnovers
3)
160–180
170–190
140–160
150–170
160–180
180–200
190–210
180–200
160–180
2
2
1
2
1
1
2
2
2
50–60
55–65
45–65
55–65
50–60
50–60
30–40
25–40
25–30
Choux pastry, Eclairs 180–200 2 35–45
Puff pastry
3)
190–210 2 15–25
Meringues, Macaroons
3)
120–140 2 25–50
Take note of the temperature range, the shelf levels and the timings.
These take the type of tin, the amount of dough and baking practices into account.
In general, if a range of temperatures/times is given, it is best to select a lower temperature and
to check the food after the shortest time.
Baking chart
31