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Cakes / pastries / breads on baking trays
Type of bak-
ing
Plaited
bread / Bread
crown
Christmas
stollen
Bread (rye
bread):
1.
First part
of baking
proce-
dure.
2.
Second
part of
baking
proce-
dure.
Cream puffs /
Eclairs
Swiss roll
Cake with
crumble top-
ping (dry)
Buttered al-
mond cake /
Sugar cakes
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
Fruit flans
made with
short pastry
Oven func-
Shelf posi-
tion
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
True Fan
Cooking
Conventional
Cooking
True Fan
Cooking
Conventional
Cooking
True Fan
Cooking
Temperature
tion
(°C)
3
170 - 190
2
160 - 180
1.
230
1
2.
160 - 180
3
190 - 210
3
180 - 200
3
150 - 160
3
190 - 210
3
150
3
170
3
160 - 170
Time (min)
30 - 40
1)
50 - 70
1)
1.
20
2.
30 - 60
1)
20 - 35
1)
10 - 20
20 - 40
1)
20 - 30
35 - 55
35 - 55
40 - 80
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