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Type of baking
1)
Christmas stollen
Bread (rye bread)
fist of all
then
Cream puffs / eclairs
1)
1)
Swiss Roll
Cake with crumble
topping (dry)
Buttered almond
cake / sugar cakes
Fruit flans (made with
yeast dough /
2)
sponge mixture)
Fruit flans (made with
yeast dough /
2)
sponge mixture)
Fruit flans made with
short pastry
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
1)
tard)
Biscuits
Food
Short pastry biscuits
Short bread / Short
bread / Pastry Stripes
Short bread / Short
bread / Pastry Stripes
1)
Biscuits made with
sponge mixture
Oven func-
tion
Convectional
Cooking
Convectional
1)
Cooking
Convectional
Cooking
Convectional
Cooking
True Fan
Cooking
Convectional
Cooking
1)
True Fan
Cooking
Convectional
Cooking
True Fan
Cooking
Convectional
Cooking
Oven func-
tion
True Fan
Cooking
True Fan
Cooking
Convectional
Cooking
True Fan
Cooking
Shelf po-
Temperature
sition
(°C)
1
160 - 180
1
230
160 - 180
2
190 - 210
2
180 - 200
2
150 - 160
2
190 - 210
2
150 - 160
170
2
160 - 170
2
160 - 180
Shelf po-
Temperature
sition
(°C)
2
150 - 160
2
140
2
160
2
150 - 160
21
Time (min)
50 - 70
20
30 - 60
20 - 35
10 - 20
20 - 40
20 - 30
35 - 55
35 - 55
40 - 80
40 - 80
Time (min)
10 - 20
20 - 35
20 - 30
15 - 20
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