Cakes / pastries / breads on baking trays
Food
Function
Plaited bread /
Conventional
Bread crown
Cooking
Christmas stol‐
Conventional
len
Cooking
Bread (rye
Conventional
bread):
Cooking
1. First 20 mi‐
nutes:
2. After that
reduce to:
Cream puffs /
Conventional
Eclairs
Cooking
Swiss roll
Conventional
Cooking
Cake with
True Fan Cook‐
crumble top‐
ing
ping (dry)
Buttered al‐
Conventional
mond cake /
Cooking
Sugar cakes
Fruit flans
Conventional
Cooking
Yeast cakes
Conventional
with toppings
Cooking
(e.g. quark,
cream, custard)
1) Preheat the oven.
Biscuits
Food
Function
Short pastry /
True Fan Cook‐
sponge mixture
ing
Meringues
True Fan Cook‐
ing
Macaroons
True Fan Cook‐
ing
Yeast dough
True Fan Cook‐
biscuits
ing
Temperature
Time (min)
(°C)
170 - 190
30 - 40
50 - 70
1)
160 - 180
1. 20
1)
1. 230
2. 30 - 60
2. 160 - 180
20 - 35
1)
190 - 210
10 - 20
1)
180 - 200
150 - 160
20 - 40
20 - 30
1)
190 - 210
180
35 - 55
40 - 60
1)
160 - 180
Temperature
Time (min)
(°C)
150 - 160
15 - 25
80 - 100
120 - 150
100 - 120
30 - 50
150 - 160
20 - 40
ENGLISH
45
Shelf position
3
2
1
3
3
3
3
3
3
Shelf position
3
3
3
3