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Food
1)
Swiss Roll
Cake with crumble top‐
ping (dry)
Buttered almond cake /
1)
sugar cakes
Fruit flans (made with
yeast dough / sponge
2)
mixture)
Fruit flans (made with
yeast dough / sponge
2)
mixture)
Fruit flans made with
short pastry
Yeast cakes with deli‐
cate toppings (e.g.
quark, cream, cus‐
1)
tard)
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Food
Short pastry biscuits
Short bread / Short
bread / Pastry Stripes
Short bread / Short
bread / Pastry
1)
Stripes
Biscuits made with
sponge mixture
Pastries made with
egg white, meringues
Macaroons
Biscuits made with
yeast dough
Function
Tempera‐
ture (°C)
Conventional
180 - 200
Cooking
True Fan
150 - 160
Cooking
Conventional
190 - 210
Cooking
True Fan
150 - 170
Cooking
Conventional
170
Cooking
True Fan
160 - 170
Cooking
Conventional
160 - 180
Cooking
Function
Tempera‐
ture (°C)
True Fan
150 - 160
Cooking
True Fan
140
Cooking
Conventional
160
Cooking
True Fan
150 - 160
Cooking
True Fan
80 - 100
Cooking
True Fan
100 - 120
Cooking
True Fan
150 - 160
Cooking
ENGLISH
Time (min)
Shelf posi‐
tion
10 - 20
2
20 - 40
2
20 - 30
2
30 - 55
2
35 - 55
2
40 - 80
2
40 - 80
2
Time (min)
Shelf posi‐
tion
15 - 25
2
20 - 35
2
20 - 30
2
15 - 20
2
120 - 150
2
30 - 50
2
20 - 40
2
33
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