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Type of bak-
Oven func-
ing
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
Biscuits made
with yeast
dough
Puff pastries
Rolls
Conventional
Rolls
Small cakes /
Small cakes
(20 per tray)
Small cakes /
Conventional
Small cakes
(20 per tray)
1) Preheat the oven.
Shelf posi-
tion
Cooking
Shelf posi-
tion
True Fan
Cooking
True Fan
Cooking
Cooking
True Fan
Cooking
True Fan
Cooking
True Fan
Cooking
True Fan
Cooking
True Fan
Cooking
True Fan
Cooking
Cooking
True Fan
Cooking
Cooking
Temperature
tion
(°C)
3
160 - 180
Temperature
tion
(°C)
3
150 - 160
3
140
3
160
3
150 - 160
3
80 - 100
3
100 - 120
3
150 - 160
3
170 - 180
3
160
3
190 - 210
3
150
3
170
ENGLISH
Time (min)
1)
40 - 80
Time (min)
10 - 20
20 - 35
1)
20 - 30
15 - 20
120 - 150
30 - 50
20 - 40
1)
20 - 30
1)
10 - 25
1)
10 - 25
1)
20 - 35
1)
20 - 30
17
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