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Food
Buttered almond cake / Sugar
cakes
Fruit flans (made with yeast
dough / sponge mixture)
Fruit flans (made with yeast
dough / sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate top-
pings (e.g. quark, cream, cus-
tard)
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Food
Short pastry bis-
cuits
Biscuits made
with sponge
mixture
Pastries made
with egg white /
Meringues
Macaroons
Biscuits made
with yeast
dough
Puff pastries
Rolls
Rolls
1) Preheat the oven.
Function
Top / Bottom Heat 190 - 210
True Fan Cooking
2)
Top / Bottom Heat 170
2)
True Fan Cooking
Top / Bottom Heat 160 - 180
Function
Temperature
(°C)
True Fan Cook-
150 - 160
ing
True Fan Cook-
150 - 160
ing
True Fan Cook-
80 - 100
ing
True Fan Cook-
100 - 120
ing
True Fan Cook-
150 - 160
ing
True Fan Cook-
170 - 180
ing
True Fan Cook-
160
ing
Top / Bottom
190 - 210
Heat
Tempera-
ture (°C)
150
160 - 170
Time (min)
10 - 20
15 - 20
120 - 150
30 - 50
20 - 40
20 - 30
1)
10 - 25
1)
10 - 25
1)
Time
Shelf posi-
(min)
tion
20 - 30
3
1)
35 - 55
3
35 - 55
3
40 - 80
3
40 - 80
3
1)
Shelf position
3
3
3
3
3
3
3
3
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