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Type of baking
Yeast cakes with delicate top-
pings (e. g. quark, cream,
vanilla cream)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Biscuits made with sponge
mixture
Pastries made with egg white,
meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Rolls
Rolls
Small cakes (20per tray)
Small cakes (20per tray)
Small cakes (20per tray)
1) Pre-heat the oven
Shelf
Ovenfunction
position
Conventional
Conventional
Conventional
Conventional
Conventional
Fan-assisted
circulation
Fan-assisted
1 / 3
circulation
Fan-assisted
circulation
Fan-assisted
1 / 3
circulation
Conventional
Fan-assisted
circulation
Fan-assisted
1 / 3
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Fan-assisted
1 / 4
circulation
Conventional
Uses, Tables and Tips
Temperature
°C
3
160-180
1)
1
190-210
1)
1
230-250
1
250-270
1
200-220
3
150-160
150-160
3
140
140
1)
3
160
3
150-160
150-160
3
80-100
3
100-120
3
150-160
1)
3
170-180
1)
3
160
1)
3
180
1)
3
140
1)
140
1)
3
170
23
Time
Hours
mins.
0:40-1:20
0:30-1:00
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:06-0:20
0:20-0:30
0:25-0:40
0:20-0:30
0:15-0:20
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
0:20-0:35
0:20-0:30
0:25-0:40
0:20-0:30
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