User manual

Cakes / pastries / breads on baking trays
Food Function Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Plaited bread / bread crown Top / Bottom
Heat
170 - 190 30 - 40 2
Christmas stollen
1)
Top / Bottom
Heat
160 - 180 50 - 70 2
Bread (rye bread)
1)
Top / Bottom
Heat
2
first 230 20
then 160 - 180 30 - 60
Cream puffs / Eclairs
1)
Top / Bottom
Heat
190 - 210 20 - 35 2
Swiss Roll
1)
Top / Bottom
Heat
180 - 200 10 - 20 2
Cake with crumble topping
(dry)
True Fan Cooking 150 - 160 20 - 40 3
Buttered almond cake / sug-
ar cakes
1)
Top / Bottom
Heat
190 - 210 20 - 30 2
Fruit flans (made with yeast
dough / sponge mixture)
2)
True Fan Cooking 150 - 160 35 - 55 3
Fruit flans (made with yeast
dough / sponge mixture)
2)
Top / Bottom
Heat
170 35 - 55 1
Fruit flans made with short
pastry
True Fan Cooking 160 - 170 40 - 80 3
Yeast cakes with delicate
toppings (e.g. quark, cream,
custard)
1)
Top / Bottom
Heat
160 - 180 40 - 80 2
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Food Function Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Short pastry biscuits True Fan Cooking 150 - 160 10 - 20 3
Short bread / Short bread /
Pastry Stripes
True Fan Cooking 140 20 - 35 3
Short bread / Short bread /
Pastry Stripes
1)
Top / Bottom
Heat
160 20 - 30 2
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