Table of Contents
Advertisement
Type of
baking
Fruit flans (made with yeast
dough/sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Pastries made with egg white,
meringues
Macaroons
Biscuits made with yeast dough
Puff pastries
Rolls
Rolls
Small cakes (20per tray)
Small cakes (20per tray)
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Oven function
Conventional
2)
Convection with ring
heating element
Conventional
2)
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Conventional
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Convection with ring
heating element
Conventional
Convection with ring
heating element
Conventional
Oven
level
3
3
3
1
1
1
1
3
3
3
3
3
3
3
3
3
3
3
3
28
Temperature
°C
Hr: Mins.
170
0:35-0:50
160-170
0:40-1:20
1)
160-180
0:40-1:20
1)
180-200
0:30-1:00
1)
200-220
0:10-0:25
200-220
0:08-0:15
180-200
0:35-0:50
150-160
0:06-0:20
140
0:20-0:30
1)
160
0:20-0:30
150-160
0:15-0:20
80-100
2:00-2:30
100-120
0:30-0:60
150-160
0:20-0:40
1)
170-180
0:20-0:30
1)
160
0:20-0:35
1)
180
0:20-0:35
1)
140
0:20-0:30
1)
170
0:20-0:30
Time
Hide quick links:
Advertisement
Table of Contents
