Table of Contents
Advertisement
20
Uses, Tables and Tips
Type of
baking
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 mixture)
Fruit flans (made with yeast
dough/sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate top-
pings (e. g. quark, cream,
vanilla cream)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Biscuits made with sponge
mixture
Pastries made with egg white,
meringues
Ovenfunction
Conventional
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Conventional
Fan-assisted
2)
circulation
Conventional
Conventional
Conventional
2
Conventional
Conventional
Conventional
Conventional
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Shelf
Temperature
position
°C
1
1)
250
160-180
3
160-170
3
180-200
3
150-160
3
190-210
3
150
3
170
3
170-190
3
160-180
1
190-210
1
230-250
1
250-270
1
200-220
3
150-160
1 / 3
150-160
3
140
1 / 3
140
1)
3
160
3
150-160
1 / 3
150-160
3
80-100
Time
Hours
mins.
0:20
0:30-1:00
1)
0:15-0:30
1)
0:10-0:20
0:20-0:40
1)
0:15-0:30
0:35-0:50
0:35-0:50
0:40-1:20
0:40-1:20
1)
0:30-1:00
1)
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:06-0:20
0:20-0:30
0:25-0:40
0:20-0:30
0:15-0:20
0:15-0:20
2:00-2:30
Advertisement
Table of Contents
