Table of Contents
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Type of bak-
Oven func-
ing
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
Fruit flans
(made with
yeast dough /
Conventional
sponge mix-
ture)
2)
Fruit flans
made with
short pastry
Yeast cakes
with delicate
Conventional
toppings (e.g.
quark, cream,
custard)
1) Preheat the oven.
2) Use deep pan.
Biscuits
Type of bak-
Oven func-
ing
Short pastry
biscuits
Short bread /
Short bread /
Pastry stripes
Short bread /
Conventional
Short bread /
Pastry stripes
Biscuits made
with sponge
mixture
Pastries made
with egg
white / Mer-
ungues
Macaroons
Shelf posi-
tion
True Fan
Cooking
Cooking
True Fan
Cooking
Cooking
Shelf posi-
tion
True Fan
Cooking
True Fan
Cooking
Cooking
True Fan
Cooking
True Fan
Cooking
True Fan
Cooking
Temperature
tion
(°C)
3
150
3
170
3
160 - 170
3
160 - 180
Temperature
tion
(°C)
3
150 - 160
3
140
3
160
3
150 - 160
3
80 - 100
3
100 - 120
ENGLISH
Time (min)
35 - 55
35 - 55
40 - 80
1)
40 - 80
Time (min)
10 - 20
20 - 35
1)
20 - 30
15 - 20
120 - 150
30 - 50
29
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