User manual

Food Function Temperature
(°C)
Time (min) Shelf position
Cheesecake Top / Bottom
Heat
170 - 190 60 - 90 1
1)
Preheat the oven.
Cakes / pastries / breads on baking trays
Food Function Tempera‐
ture (°C)
Time
(min)
Shelf po‐
sition
Plaited bread / Bread crown Top / Bottom
Heat
170 - 190 30 -
40
3
Christmas stollen Top / Bottom
Heat
160 - 180
1)
50 -
70
2
Bread (rye bread):
1. First part of baking proce‐
dure.
2. Second part of baking pro‐
cedure.
Top / Bottom
Heat
1. 230
1)
2. 160 -
180
1. 20
2. 30
-
60
1
Cream puffs / Eclairs Top / Bottom
Heat
190 - 210
1)
20 -
35
3
Swiss roll Top / Bottom
Heat
180 - 200
1)
10 -
20
3
Cake with crumble topping
(dry)
True Fan Cooking 150 - 160 20 -
40
3
Buttered almond cake / Sugar
cakes
Top / Bottom
Heat
190 - 210
1)
20 -
30
3
Fruit flans (made with yeast
dough / sponge mixture)
2)
True Fan Cooking 150 35 -
55
3
Fruit flans (made with yeast
dough / sponge mixture)
2)
Top / Bottom
Heat
170 35 -
55
3
Fruit flans made with short
pastry
True Fan Cooking 160 - 170 40 -
80
3
Yeast cakes with delicate top‐
pings (e.g. quark, cream, cus‐
tard)
Top / Bottom
Heat
160 - 180
1)
40 -
80
3
1)
Preheat the oven.
2)
Use a deep pan.
28 Progress