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Apple pie (2tins Ø20cm, diagonally
off set)
Savoury flan (e. g, quiche lorraine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Bread (rye bread)
-first of all
-then
Cream puffs/eclairs
Swiss roll
Cake with crumble topping (dry)
Buttered almond cake/sugar cakes
Fruit flans
(made with yeast dough/sponge
1)
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
Biscuits made with sponge mixture
Pastries made with egg white, me-
ringues
Macaroons
Biscuits made with yeast dough
38
Type of
baking
Ventitherm ® Fan Operated Cooking
Temperature
Oven level
1
180-190
2
170-190
1
160-180
1
160-180
1
160-180
1
180-200
2
170-190
2
200-220
2
160-180
2
170-190
2
160-180
2
170-190
2
150-170
2
190-210
2
230
2
230
2
190-210
2
160-180
2
2
160-180
2
80-100
2
100-120
2
160-180
Time
°C
Hr: Mins.
1:05-1:20
0:30-1:10
1:00-1:30
0:30-0:40
0:40-1:00
0:45-0:60
0:30-0:40
1)
0:08-0:15
0:20-0:40
1)
0:15-0:30
0:25-0:50
0:40-1:20
0:40-1:20
1)
0:20-0:40
1)
0:12-0:20
1)
0:10-0:20
0:35-0:50
0:06-0:20
180
0:10-0:40
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
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