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CAKES / PASTRIES / BREADS ON BAKING TRAYS
Preheat the empty oven unless specified otherwise.
Rye bread:
Cream puffs / Eclairs
Swiss roll,
Cake with crumble top‐
ping, preheating is not
needed
Buttered almond cake /
Sugar cakes
Fruit flans, preheating is
not needed
Yeast cakes with deli‐
cate toppings (e.g.
quark, cream, custard)
BISCUITS
Use the third shelf position.
Short pastry / Sponge cake
mixture
Meringues
Macaroons
Yeast dough biscuits
Puff pastries, preheat the
empty oven
Rolls, preheat the empty oven
24
ENGLISH
Conventional Cook‐
ing
Conventional Cook‐
ing
Conventional Cook‐
ing
True Fan Cooking
Conventional Cook‐
ing
Conventional Cook‐
ing
Conventional Cook‐
ing
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
Conventional Cooking
(°C)
first: 230
then: 160 - 180
190 - 210
180 - 200
150 - 160
190 - 210
180
160 - 180
(°C)
150 - 160
80 - 100
100 - 120
150 - 160
170 - 180
190 - 210
(min)
20
1
30 - 60
20 - 35
3
10 - 20
3
20 - 40
3
20 - 30
3
35 - 55
3
40 - 60
3
(min)
10 - 20
120 - 150
30 - 50
20 - 40
20 - 30
10 - 25
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