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Type of baking
Bread (rye bread):
1. First part of bak-
ing process.
2. Second part of
baking process.
Cream puffs /
eclairs
Swiss roll
Cake with crumble
topping (dry)
Buttered almond
cake / sugar cakes
Fruit flans (made
with yeast dough /
2)
sponge mixture)
Fruit flans (made
with yeast dough /
2)
sponge mixture)
Fruit flans made
with short pastry
Yeast cakes with
delicate toppings
(e. g, quark, cream,
custard)
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Type of baking
Short pastry bis-
cuits
Short bread / Short
bread / Pastry
Stripes
Short bread / Short
bread / Pastry
Stripes
Biscuits made with
sponge mixture
Oven function
position
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
True Fan Cook-
ing
Conventional
Cooking
True Fan Cook-
ing
Conventional
Cooking
True Fan Cook-
ing
Conventional
Cooking
Oven function
position
True Fan Cook-
ing
True Fan Cook-
ing
Conventional
Cooking
True Fan Cook-
ing
Shelf
Temperature
(°C)
1. 230
1
2. 160 - 180
3
190 - 210
3
180 - 200
3
150 - 160
3
190 - 210
3
150
3
170
3
160 - 170
3
160 - 180
Shelf
Temperature
(°C)
3
150 - 160
3
140
3
160
3
150 - 160
ENGLISH
13
Time
(min)
1)
1. 20
2. 30 - 60
1)
20 - 35
1)
10 - 20
20 - 40
1)
20 - 30
35 - 55
35 - 55
40 - 80
1)
40 - 80
Time
(min)
10 - 20
20 - 35
1)
20 - 30
15 - 20
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