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Cakes in tins
Swiss flan
Savoury cakes (e.g. quiche/onion tart)* Springform cake tin
Pizza, thin base with light topping (pre-
heat)
* Turn off the oven and allow cakes to cool for an additional 20 minutes with the oven door closed.
Cakes on trays
Sponge mixture or yeast dough with dry
topping
Sponge mixture or yeast dough with
moist topping, fruit
Swiss flan
Swiss roll (preheat)
Plaited loaf with 500 g flour
Stollen with 500 g flour
Stollen with 1 kg flour
Strudel, sweet
Burek
Pizza
Small baked products
Biscuits
Whirls (preheat)
Macaroons
Meringue
Choux pastry
Puff pastry
Leavened cake
Tin
Pizza tray
Pizza tray
Accessories
Baking tray
Universal pan + baking
tray
Universal pan
Universal pan + baking
tray
Universal pan
Baking tray
Baking tray
Baking tray
Baking tray
Universal pan
Universal pan
Baking tray
Universal pan + baking
tray
Accessories
Baking tray
Universal pan + baking tray
2 baking trays + universal pan
Baking tray
Baking tray
Universal pan + baking tray
2 baking trays + universal pan
Baking tray
Universal pan + baking tray
2 baking trays + universal pan
Baking tray
Baking tray
Baking tray
Universal pan + baking tray
2 baking trays + universal pan
Baking tray
Universal pan + baking tray
Level
Type of
heating
1
%
1
%
1
%
Level
Type of
heating
2
%
3+1
:
3
%
3+1
:
2
%
2
%
2
%
3
%
3
%
2
%
2
%
2
%
3+1
:
Level
Type of
heating
3
:
3+1
:
5+3+1
:
3
%
3
:
3+1
:
5+3+1
:
2
%
3+1
:
5+3+1
:
3
:
2
%
3
:
3+1
:
5+3+1
:
3
%
3+1
:
Temperature
Cooking time
in °C
in minutes
220-240
35-45
180-200
50-60
250-270
10-15
Temperature
Cooking time
in °C
in minutes
170-190
20-30
150-170
35-45
160-180
40-50
150-170
50-60
210-230
40-50
190-210
15-20
160-180
30-40
160-180
60-70
150-170
90-100
180-200
55-65
180-200
40-50
220-240
15-25
180-200
35-45
Temperature
Cooking time
in °C
in minutes
140-160
15-25
130-150
25-35
130-150
30-40
140-150
30-40
140-150
30-40
140-150
30-45
130-140
40-55
110-130
30-40
100-120
35-45
100-120
40-50
80-100
100-150
200-220
30-40
180-200
20-30
180-200
25-35
160-180
35-45
180-200
20-30
170-190
25-35
21
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