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Uses, Tables and Tips
Type of
baking
Cake with crumble topping
(dry)
Buttered almond cake/sugar
cakes
Fruit flans
(made with yeast dough/
sponge mixture)
Fruit flans
(made with yeast dough/
sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Pizza (with a lot of top-
2)
ping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Oven function
Convection with
Convection with
2)
2)
Convection with
Convection with
Convection with
Convection with
Convection with
Convection with
Convection with
Convection with
Oven
level
ring heating
element
Conventional
ring heating
element
Conventional
ring heating
element
Conventional
ring heating
element
ring heating
element
ring heating
element
ring heating
element
ring heating
element
ring heating
element
Conventional
ring heating
element
Temperature
°C
3
150-160
1)
3
190-210
3
150
3
170
3
160-170
1)
3
160-180
1)
1
180-200
1)
1
200-220
1
200-220
1
180-200
3
150-160
3
140
1)
3
160
3
150-160
Time
Hr: Mins.
0:20-0:40
0:15-0:30
0:35-0:50
0:35-0:50
0:40-1:20
0:40-1:20
0:30-1:00
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:20-0:30
0:20-0:30
0:15-0:20
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