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Type of baking
Fruit flans made with
2)
short pastry
Yeast cakes with
delicate toppings/fillings
(e.g. cream cheese, cream,
etc)
Pizza (with a lot of top-
2)
ping)
Pizza (round baking
sheet)
Unleavened bread, pitta
bread
Swiss tarts
Biscuits
Short pastry biscuits
3)
Viennese whirls
Biscuits made with
3)
sponge mixture
Pastries made with egg
white, meringues
Macaroons
Danish pastries
Puff pastries
Rolls
Browning
"Hawaii" toast
1) Pre-heat the oven.
2) Use universal tray.
3) Baking on 2 levels possible.
The numbers printed in bold indicate the most suitable oven
function or temperature for each.
Fan Cooking
Tempera-
Oven
level
3
150- 170
-
1
180-200
1
230
-
1
180-200
3)
3
150-160
3
140-150
3
150-160
3
80-100
3
100-120
3
150-160
3
170-180
3
170-190
3
200-220
Conventional oven
Tempera-
Oven
ture
level
ºC
3
-
3
1
190-210
1)
1
-
2
1
3
170-190
3
3
3
3
3
1)
3
190-210
1)
3
180-220
3
Time
for both
functions
ture
Hours:
ºC
Mins.
170-190
0:40-1:20
170-190
0:40-1:20
1)
0:30-1:00
1)
230
0:10-0:25
1)
230
0:15-0:25
210-230
0:35-0:50
1)
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)
0:20-0:30
1)
0:20-0:35
1)
230
0:14-0:16
41
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