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36
Uses, Tables and Tips
Baking table
Baking on one oven level
Type of
baking
Baking in tins
Ring cake or brioche
Madeira cake/fruit cakes
Sponge cake
Sponge cake
Flan base - short pastry
Flan base - sponge mixture
Apple pie
Apple pie (2tins Ø20cm,
diagonally off set)
Apple pie (2tins Ø20cm,
diagonally off set)
Savoury flan (e. g, quiche
lorraine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Bread (rye bread)
-first of all
-then
Cream puffs/eclairs
Swiss roll
Oven function
Convection with
ring heating
element
Convection with
ring heating
element
Convection with
ring heating
element
Conventional
Convection with
ring heating
element
Convection with
ring heating
element
Conventional
Convection with
ring heating
element
Conventional
Convection with
ring heating
element
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
Oven
Temperature
level
°C
1
150-160
1
140-160
1
140
1
160
1)
3
170-180
3
150-170
1
170-190
1
160
1
180
1
160-180
1
170-190
3
170-190
1)
3
160-180
1
1)
230
160-180
1)
3
160-170
1)
3
180-200
Time
Hr: Mins.
0:50-1:10
1:10-1:30
0:25-0:40
0:25-0:40
0:10-0:25
0:20-0:25
0:50-1:00
1:10-1:30
1:10-1:30
0:30-1:10
1:00-1:30
0:30-0:40
0:40-1:00
0:25
0:30-1:00
0:15-0:30
0:10-0:20
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