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Food
Bread (rye
bread):
1. First part of
baking proc-
ess.
2. Second part
of baking
process.
Cream puffs /
eclairs
Swiss roll
Cake with crum-
ble topping (dry)
Buttered al-
mond cake /
sugar cakes
Fruit flans (made
with yeast
dough / sponge
2)
mixture)
Fruit flans (made
with yeast
dough / sponge
2)
mixture)
Fruit flans made
with short pastry
Yeast cakes with
delicate top-
pings (e.g,
quark, cream,
custard)
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Food
Short pastry bis-
cuits
Function
Temperature
(°F )
Top / Bottom
1. 450
Heat
2. 320 - 360
Top / Bottom
380 - 410
Heat
Top / Bottom
360 - 400
Heat
True Fan Cook-
300 - 320
ing
Top / Bottom
380 - 410
Heat
True Fan Cook-
300
ing
Top / Bottom
340
Heat
True Fan Cook-
320 - 340
ing
Top / Bottom
320 - 360
Heat
Function
Temperature
(°F )
True Fan Cook-
300 - 320
ing
Time (min)
1. 20
1)
2. 30 - 60
20 - 35
1)
10 - 20
1)
20 - 40
20 - 30
1)
35 - 55
35 - 55
40 - 80
40 - 80
1)
Time (min)
10 - 20
Shelf position
1
3
3
3
3
3
3
3
3
Shelf position
3
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