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30
Uses, Tables and Tips
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
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)
Oven function
Convection with
Convection with
2)
2)
Convection with
Convection with
Convection with
Convection with
Convection with
Oven
level
Conventional
Conventional
Conventional
Conventional
Conventional
ring heating
element
Conventional
ring heating
element
Conventional
ring heating
element
Conventional
ring heating
element
ring heating
element
ring heating
element
ring heating
element
Temperature
°C
3
170-190
1)
3
160-180
1
1)
230
160-180
1)
3
160-170
1)
3
180-200
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
Time
Hr: Mins.
0:30-0:40
0:40-1:00
0:25
0:30-1:00
0:15-0:30
0:10-0:20
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
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