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Operating Instructions
Type of Cake or Pastry
Flat Cakes with Delicate
Toppings (e.g. curd
cheese, cream, etc.)
Pizza & baking
(with deep topping)
Pizza & baking (thin)
Unleavened Bread
Wähen (CH)
Biscuits
Shortcrust Biscuits
Small Piped Biscuits
Sponge Fingers
Meringues
Macaroons
Small Pastries made with
Yeast Dough
Small Pastries made with
Puff Pastry
Bread Rolls
1) Pre-Heat the Oven
2) Use the combination/fat tray or the fat tray!
3) Baking on 2 levels possible
The information given in bold shows you the best oven function and temperature
to use in each case
22
Shelf
Position
from the
Top
2
3
3
3
3
3
3
Hot Air H
Tempera-
Position
ture
from the
ºC
–
–
5.
180-200
–
–
–
–
1
5.
180-200
3.
150-160
3.
140-150
3.
150-160
3.
80-100
3.
100-120
3.
150-160
1
3.
170-180
1
5.
170-190
Conventional O
Shelf
Tempera-
ture
ºC
Top
3.
170-190
1
5.
190-210
1
5.
230-300
1
3.
275-300
1
5.
210-230
1
3.
170-190
1
3.
160-180
3.
170-190
3.
100-120
3.
120-140
3.
170-190
1
3.
190-210
1
5.
180-220
Time
for both
functions
Hr.: Min.
0:40-1:20
0:30-1:00
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:10-0:40
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
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