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28
Tips, charts and information
Type of baking
Fruit flan (made with yeast
dough/sponge mixture)
Fruit flan (made with yeast
dough/sponge mixture)
Fruit flan (shortcrust pas-
try)
Yeast cakes with delicate
toppings (e.g. quark,
cream, custard)
Pizza (with a lot of top-
1)
ping)
Pizza (thin crust)
Flat bread
Swiss flaky pastry tarts
Short pastry biscuits
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Pastries made with egg
white, meringues
Macaroons
Small raised pastries
Puff pastries
Rolls
Rolls
Small cakes (20 per tray)
Small cakes (20 per tray)
1) Use drip pan/roasting pan
Baking on several oven levels with the oven function "Fan Cooking"
Type of baking
Cream puffs/éclairs
Oven function
Fan Cooking
1)
Conventional Cook-
ing
1)
Fan Cooking
Conventional Cook-
ing
Fan Cooking
Fan Cooking
Fan Cooking
Fan Cooking
Fan Cooking
Fan Cooking
Conventional Cook-
ing
Fan Cooking
Fan Cooking
Fan Cooking
Fan Cooking
Fan Cooking
Fan Cooking
Conventional Cook-
ing
Fan Cooking
Conventional Cook-
ing
2 levels
3 levels
1 / 4
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Level
Temperature
(°C)
3
150
3
170
3
160 - 170
3
160 - 180
1
180 - 200
1
200 - 220
1
200 - 220
1
180 - 200
3
150 - 160
3
140
3
1)
160
3
150 - 160
3
80 - 100
3
100 - 120
3
150 - 160
3
170 -180
3
1)
160
3
1)
180
3
1)
140
3
1)
170
Temperature (°C)
1)
160 - 180
Time (h:min)
0:35 - 0:50
0:35 - 0:50
0:40 - 1:20
0:40 - 1:20
1)
1)
0:30 - 1:00
0:10 - 0:25
1)
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
1)
0:20 - 0:35
0:20 - 0:35
0:20 - 0:30
0:20 - 0:30
Time (h:min)
0:35 - 0:60
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