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24
Uses, Tables and Tips
Type of
baking
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)
Biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
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
Oven function
2)
2)
Oven
level
Conventional
True fan
Conventional
True fan
Conventional
True fan
Conventional
True fan
True fan
True fan
True fan
True fan
True fan
Conventional
True fan
True fan
True fan
True fan
True fan
True fan
Conventional
True fan
Conventional
Temperature
°C
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
3
150-160
3
140
1)
3
160
3
150-160
3
80-100
3
100-120
3
150-160
1)
3
170-180
1)
3
160
1)
3
180
1)
3
140
1)
3
170
Time
Hr: Mins.
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
0:06-0:20
0:20-0:30
0:20-0:30
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
0:20-0:35
0:20-0:30
0:20-0:30
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