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Food
Function
Bread (rye
Conventional
bread):
Cooking
1. First part of
baking pro-
cedure.
2. Second
part of bak-
ing proce-
dure.
Cream puffs /
Conventional
Eclairs
Cooking
Swiss roll
Conventional
Cooking
Cake with
True Fan Cook-
crumble top-
ing
ping (dry)
Buttered al-
Conventional
mond cake /
Cooking
Sugar cakes
Fruit flans
True Fan Cook-
(made with
ing
yeast dough /
sponge mix-
2)
ture)
Fruit flans
Conventional
(made with
Cooking
yeast dough /
sponge mix-
2)
ture)
Fruit flans made
True Fan Cook-
with short pas-
ing
try
Yeast cakes
Conventional
with delicate
Cooking
toppings (e.g.
quark, cream,
custard)
1) Preheat the oven.
2) Use a deep pan.
Temperature
Time (min)
(°C)
1. 20
1)
1. 230
2. 30 - 60
2. 160 - 180
20 - 35
1)
190 - 210
10 - 20
1)
180 - 200
150 - 160
20 - 40
20 - 30
1)
190 - 210
150
35 - 55
170
35 - 55
160 - 170
40 - 80
40 - 80
1)
160 - 180
ENGLISH
21
Shelf position
1
3
3
3
3
3
3
3
3
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