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Cakes / pastries / breads on baking trays
Food
Function
Plaited bread /
Top / Bottom
Bread crown
Heat
Christmas stol-
Top / Bottom
len
Heat
Bread (rye
Top / Bottom
bread):
Heat
1. First part of
baking pro-
cedure.
2. Second part
of baking
procedure.
Cream puffs /
Top / Bottom
Eclairs
Heat
Swiss roll
Top / Bottom
Heat
Cake with crum-
True Fan Cook-
ble topping (dry)
ing
Buttered al-
Top / Bottom
mond cake /
Heat
Sugar cakes
Fruit flans (made
True Fan Cook-
with yeast
ing
dough / sponge
2)
mixture)
Fruit flans (made
Top / Bottom
with yeast
Heat
dough / sponge
2)
mixture)
Fruit flans made
True Fan Cook-
with short pastry
ing
Yeast cakes with
Top / Bottom
delicate top-
Heat
pings (e.g.
quark, cream,
custard)
1) Preheat the oven.
2) Use a deep pan.
Temperature
Time (min)
(°C)
170 - 190
30 - 40
50 - 70
1)
160 - 180
1. 20
1)
1. 230
2. 30 - 60
2. 160 - 180
20 - 35
1)
190 - 210
10 - 20
1)
180 - 200
150 - 160
20 - 40
20 - 30
1)
190 - 210
150
35 - 55
170
35 - 55
160 - 170
40 - 80
40 - 80
1)
160 - 180
ENGLISH
21
Shelf position
3
2
1
3
3
3
3
3
3
3
3
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