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Cakes/pastries/breads on baking trays
Type of baking
Plaited bread/bread crown
Christmas stollen
Bread (rye bread)
1. First part of baking
proc- ess.
2. Second part of baking
proc- ess.
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)
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Biscuits
Type of baking
Short pastry biscuits
Short bread/ Pastry
Stripes
Short bread/ Pastry
Stripes
Biscuits made with
sponge mixture
Oven function
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
True Fan Cooking
Conventional
Cooking
True Fan Cooking
2)
Conventional
2)
Cooking
True Fan Cooking
Conventional
Cooking
Oven function
True Fan Cooking
True Fan Cooking
Conventional Cooking
True Fan Cooking
Helpful hints and tips
Oven
Temperature °C
level
3
170-190
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
Oven lev-
Temperature °C
el
3
150-160
3
140
1)
3
160
3
150-160
13
Time
Hours:Mins.
0:30-0:40
1)
0:50-1:10
1)
1.
0:20
2.
0:30-1:00
1)
0:20-0:35
1)
0:10-0:20
0:20-0:40
1)
0:20-0:30
0:35-0:50
0:35-0:50
0:40-1:20
1)
0:40-1:20
Time
Hours:Mins.
0:10-0:20
0:20-0:30
0:20-0:30
0:15-0:20
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