Table of Contents
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CAKE / PAS‐
TRIES / BREADS ON
BAKING TRAYS
Plaited bread / Bread crown
Christstollen
Rye bread
Cream puffs / Eclairs
Swiss roll
Cake with crumble topping
Buttered almond cake / Sugar
cakes
Fruit flans (made of yeast
dough / sponge cake mixture),
use the deep pan
Fruit flans made of short pastry True Fan Cooking
Yeast cakes with delicate top‐
pings (e.g. quark, cream, cus‐
tard)
BISCUITS
Short pastry biscuits
Short bread / Pastry strips
Short bread / Pastry strips,
preheat the empty oven
Biscuits made of sponge cake
mixture
Pastries made of egg white /
Meringues
Macaroons
Biscuits made of yeast dough
Puff pastries, preheat the
empty oven
Rolls, preheat the empty oven
Small cakes, preheat the emp‐
ty oven
Small cakes, preheat the emp‐
ty oven
Conventional Cooking
Conventional Cooking
Conventional Cooking
Conventional Cooking
Conventional Cooking
True Fan Cooking
Conventional Cooking
True Fan Cooking
Conventional Cooking
Conventional Cooking
True Fan Cooking
True Fan Cooking
Conventional Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
Conventional Cooking
True Fan Cooking
Conventional Cooking
(°C)
(min)
170 - 190
30 - 40
160 - 180
50 - 70
first: 230
20
then: 160 - 180
30 - 60
190 - 210
20 - 35
180 - 200
10 - 20
150 - 160
20 - 40
190 - 210
20 - 30
150 - 160
35 - 55
170
35 - 55
160 - 170
40 - 80
160 - 180
40 - 80
(°C)
(min)
150 - 160
10 - 20
140
20 - 35
160
20 - 30
150 - 160
15 - 20
80 - 100
120 - 150
100 - 120
30 - 50
150 - 160
20 - 40
170 - 180
20 - 30
190 - 210
10 - 25
160
20 - 35
170
20 - 35
2
2
2
2
2
1
2
1
2
1
2
1
1
2
1
1
1
1
1
2
3
2
ENGLISH
21
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