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Type of baking
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Bread (rye bread) first of all
.......................................then
Cream puffs, eclairs
Swiss roll
Dry streusel cake
Buttered almond cake, sugar cakes,
Bienenstich (custard-filled cake, coat-
ed with sugar and almonds)
Fruit flans (made with yeast dough/
2)
sponge mixture)
Fruit flans made with short pastry
Yeast cakes with delicate
fillings (e. g., cream cheese, cream,
etc.) (cooked on baking sheet)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (Swiss-style)
Biscuits
Short pastry biscuits
Viennese whirls
Biscuits made with sponge mixture
Pastries made with egg white, me-
ringues
Macaroons
Danish pastries
Puff pastries
Rolls
Small cakes (20 per tray)
1) Pre-heat the oven
2) Use the all-purpose tray.
Oven
level
3
3
2
3
3
3
3
3
2)
3
3
2)
1
1
1
1
3
3
3
3
3
3
3
3
3
Temperature
ºC
170-190
0:30-0:40
1)
160-180
0:40-1:00
1)
250
160-180
0:30-1:00
190-210
0:25-0:40
1)
180-200
0:10-0:20
160-180
0:20-0:40
1)
190-210
0:15-0:30
170-190
0:25-0:50
170-190
0:40-1:20
160-180
0:40-1:20
1)
190-210
0:30-1:00
1)
230-250
0:10-0:25
1)
230-250
0:08-0:15
1)
210-230
0:35-0:50
1)
170-190
0:06-0:20
160-180
0:10-0:40
170-190
0:15-0:20
100-120
2:00-2:30
120-140
0:30-0:60
170-190
0:20-0:40
1)
190-210
0:20-0:30
1)
180-220
0:20-0:35
1)
170-190
0:20-0:30
Time
0:20
25
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