Operating instructions

… Tips on settings

Savouries and biscuits

* After baking, allow to dry over night.

Aperitif nibbles 160–170 yes

Puff pastries with a filling (ham, nut, etc.) 170–190 yes

Yeast pastries 160–180 yes

Eclairs 180–190 yes

Macaroons 140–160 yes

Mailänderli (butter biscuits), Spitzbuben (jam biscuits) 160–170 yes

Chräbeli (aniseed biscuits) 130–140 yes

Meringues * 90 yes

˚C