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CAKES / PASTRIES / BREADS ON BAKING TRAYS
Preheat the empty oven unless specified otherwise.
Christstollen
Rye bread:
Cream puffs /
Eclairs
Swiss roll,
Cake with crum‐
ble topping, pre‐
heating is not
needed
Buttered almond
cake / Sugar
cakes
Fruit flans, pre‐
heating is not
needed
Yeast cakes with
delicate toppings
(e.g. quark,
cream, custard)
BISCUITS
Use the third shelf position.
Short pastry / Sponge
cake mixture
Meringues
(°C)
Conventional
160 - 180
Cooking
Conventional
first: 230
Cooking
then: 160 - 180
Conventional
190 - 210
Cooking
Conventional
180 - 200
Cooking
True Fan Cook‐
150 - 160
ing
Conventional
190 - 210
Cooking
Conventional
180
Cooking
Conventional
160 - 180
Cooking
True Fan Cooking
True Fan Cooking
(min)
50 - 70
20
30 - 60
20 - 35
10 - 20
20 - 40
20 - 30
35 - 55
40 - 60
(°C)
150 - 160
80 - 100
ENGLISH
33
2
1
3
3
3
3
3
3
(min)
15 - 25
120 - 150
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