Table of Contents
Advertisement
Type of baking
Bread ( rye bread)
1)
- first of all
- then
1)
Cream puffs/eclairs
1)
Swiss roll
Cake with crumble topping (dry)
Buttered almond cake/sugar
1)
cakes
Fruit flans (made with yeast
dough / sponge mixture)
Fruit flans (made with yeast
dough / sponge mixture)
Fruit flans made with short pas-
try
Yeast cakes with delicate top-
pings (e.g. quark, cream, cus-
1)
tard)
Pizza (with a lot of topping)
1)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
1) Pre-heat oven
2) Use the deep roasting pan
Baking on one oven level - Biscuits
Type of baking
Short pastry biscuits
Viennese whirls
1)
Viennese whirls
Biscuits made with sponge mix-
ture
Pastries made with egg white,
meringues
Macaroons
Biscuits made with yeast dough
Oven
function
2)
2)
1)2)
Oven
function
Helpful hints and tips
Level
Temperature (°C)
1
230
160 - 180
3
160 - 170
3
180 - 200
3
150 - 160
3
190 - 210
3
150
3
170
3
160 - 170
3
160 - 180
1
180 - 200
1
200 - 220
1
200 - 200
1
180 - 200
Level
Temperature (°C)
3
150 - 160
3
140
3
160
3
150 - 160
3
80 - 100
3
100 - 120
3
150 - 160
13
Time (h:min)
0:25
0:30 - 1:00
0:15 - 0:30
0:10 - 0:20
0:20 - 0:40
0:15 - 0:30
0:35 - 0:50
0:35 - 0:50
0:40 - 1:20
0:40 - 1:20
0:30 - 1:00
0:10 - 0:25
0:08 - 0:15
0:35 - 0:50
Time (h:min)
0:06 - 0:20
0:20 - 0:30
0:20 - 0:30
0:15 - 0:20
2:00 - 2:30
0:30 - 0:60
0:20 - 0:40
Advertisement
Table of Contents
