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Type of
baking
Biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Biscuits made with sponge mix-
ture
Pastries made with egg white,
meringues
Macaroons
Biscuits made with yeast dough
Puff pastries
Rolls
Rolls
Small cakes (20per tray)
Small cakes (20per tray)
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Baking on more than one oven level
Type of baking
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs
Dry streusel cake
Biscuits/small cakes/pastries/rolls
Short pastry biscuits
Viennese whirls
Biscuits made with sponge mix-
ture
Biscuits made with egg white,
meringues
Macaroons
Biscuits made with yeast dough
Puff pastries
Rolls
Small cakes (20per tray)
1) Pre-heat the oven
22
Oven function
Hot air
Hot air
Conventional
Hot air
Hot air
Hot air
Hot air
Hot air
Hot air
Conventional
Hot air
Conventional
Hot air
Hot air
Shelf positions from bottom
2 levels
1 / 4
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 3
1 / 4
1 / 4
Oven
Temperature
level
3
150-160
3
140
3
160
3
150-160
3
80-100
3
100-120
3
150-160
3
170-180
3
160
3
180
3
140
3
170
Temperature in
3 levels
---
160-180
---
140-160
1 / 3 / 5
150-160
1 / 3 / 5
---
160-170
---
80-100
---
100-120
---
160-170
---
170-180
---
---
140
Time
°C
Hr: Mins.
0:06-0:20
0:20-0:30
1)
0:20-0:30
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
1)
0:20-0:30
1)
0:20-0:35
1)
0:20-0:35
1)
0:20-0:30
1)
0:20-0:30
Time
Hours: Mins.
°C
1))
0:35-0:60
0:30-0:60
0:15-0:35
140
0:20-0:60
0:25-0:40
2:10-2:50
0:40-1:20
0:30-0:60
1)
0:30-0:50
160
0:30-0:55
1)
0:25-0:40
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