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Type of baking
Christmas stollen
Bread (rye bread):
1.
First part of
baking proc-
ess.
2.
Second part
of baking
process.
Cream puffs/
eclairs
Swiss roll
Cake with crum-
True Fan Cooking
ble topping (dry)
Buttered almond
cake/sugar cakes
Fruit flans (made
with yeast dough/
True Fan Cooking
sponge mixture)
2)
Fruit flans (made
with yeast dough/
sponge mixture)
2)
Fruit flans made
True Fan Cooking
with short pastry
Yeast cakes with
delicate toppings
(e. g, quark,
cream, custard)
1) Pre-heat the oven
2) Use deep pan
Biscuits
Type of baking
Short pastry bis-
True Fan Cooking
cuits
Short bread/ Pas-
True Fan Cooking
try Stripes
Short bread/ Pas-
try Stripes
Oven function
Shelf position
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Oven function
Shelf position
Conventional
Cooking
Helpful hints and tips
Temperature °C
2
160 - 180
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
Temperature °C
3
150 - 160
3
140
3
160
Time in min.
1)
50 - 70
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 in min.
10 - 20
20 - 35
1)
20 - 30
15
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