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Uses, charts and tips
Type of baking
Biscuits
Short pastry biscuits
Viennese whirls
Biscuits made with sponge
mixture
Pastries made with egg white,
meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Bread rolls
Small cakes (20 per tray)
1) Pre-heat oven
Type of baking
Biscuits
Short pastry biscuits
Viennese whirls
Biscuits made with sponge
mixture
Pastries made with egg
white, meringues
Baking on one oven level
Oven programme
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Humid steam
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Baking on more than one oven level
Multi hot air operated cooking
Oven level from the bottom
2 levels
2 / 4
2 / 4
2 / 4
2 / 4
Oven
Tempera-
level
ture °C
2
160-180
2
160
2
160-180
2
80-100
2
100-120
2
160-180
2
1)
180-200
2
210-230
2
1)
170
Temperature
in °C
160-180
0:15-0:35
160
0:20-0:60
160-180
0:25-0:40
80-100
2:10-2:50
Time in hrs:
Mins.
0:06-0:20
0:10-0:40
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
0:20-0:30
Time in hrs:
Mins.
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