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Food
Function
Flan base -
True Fan Cook-
sponge mixture
ing
Cheesecake
Top / Bottom
Heat
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Plaited bread / Bread crown
Christmas stollen
Bread (rye bread):
1. First part of baking pro-
cedure.
2. Second part of baking
procedure.
Cream puffs / Eclairs
Swiss roll
Cake with crumble topping
(dry)
Buttered almond cake / Sug-
ar 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
toppings (e.g. quark, cream,
custard)
1) Preheat the oven.
2) Use a deep pan.
Temperature
(°C)
150 - 170
170 - 190
Function
Top / Bottom
Heat
Top / Bottom
Heat
Top / Bottom
Heat
Top / Bottom
Heat
Top / Bottom
Heat
True Fan Cooking
Top / Bottom
Heat
True Fan Cooking
2)
Top / Bottom
Heat
2)
True Fan Cooking
Top / Bottom
Heat
Time (min)
20 - 25
60 - 90
Tempera-
Time
ture (°C)
(min)
170 - 190
30 - 40
50 - 70
1)
160 - 180
1. 20
1)
1. 230
2. 30 -
2. 160 -
60
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
13
Shelf position
2
1
Shelf po-
sition
3
2
1
3
3
3
3
3
3
3
3
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