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CAKES / PASTRIES / BREADS
Swiss roll
Rye bread
Buttered almond cake / Sugar cakes
Cream puffs / Eclairs, preheating is not needed
Plaited bread / Bread crown, preheating is not nee-
ded
Fruit flans (made of yeast dough / sponge cake mix-
ture)
Yeast cakes with delicate toppings (e.g. quark,
cream, custard)
Christstollen
Use the function: True Fan Cooking.
Short pastry biscuits
Biscuits made of sponge cake mixture
Puff pastries, preheat the empty oven
Short bread / Pastry strips
Small cakes, preheat the empty oven
Biscuits made of yeast dough
Macaroons
Pastries made of egg white / Meringues
Preheat the empty oven.
Use the second shelf position.
Use the function: Conventional Cooking.
18
BISCUITS
(°C)
180 - 200
10 - 20
first: 230
first: 20
then: 160 - 180
then: 30 -
60
190 - 210
20 - 30
190 - 210
20 - 35
170 - 190
30 - 40
170
35 - 55
160 - 180
40 - 80
160 - 180
50 - 70
(°C)
150 - 160
10 - 20
150 - 160
15 - 20
170 - 180
20 - 30
140
20 - 35
160
20 - 35
150 - 160
20 - 40
100 - 120
30 - 50
80 - 100
120 - 150
(min)
2
2
2
2
2
1
2
2
(min)
1
1
1
1
3
1
1
1
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