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Baking table
Baking on one shelf level
Type of cakes or pastries PIZZA & BAKING S
Cakes and pastries in tins
Ring or Rodon cake
Madeira cake/ Königsku-
chen
Flan case made of
sponge mixture
Flan case made of
short pastry
Flan case made of
cake mixture
Apple pie
(covered apple tart)
Savoury flan
(e.g. quiche lorraine)
Cheese flan
Cakes and pastries on
baking sheets
Yeast dough plait or ring
Christmas cake (stollen)
Bread (rye loaf)
.....................................then
Cream puffs/eclairs
Sponge roll
Dry streusel cake
Butter/sugar cake
Fruit flan (on yeast base/
2
cake mixture base)
Shelf
Tempera-
level
from top
5.
150-160
5.
140-160
4.
150-160
3.
170-180
3.
150-170
5.
150-170
5.
180-200
5.
140-160
3.
160-170
3.
.160-170
first
.180-200
5.
140-160
3.
160-170
3.
160-170
3.
150-160
3.
160-170
3.
150-170
Operating Instructions
TOP / BOTTOM
HEAT O
Shelf
Tempera-
ture
level
ºC
from top
5.
160-180
5.
150-170
5.
160-180
5.
190-210
5.
170-190
5.
170-190
5./6.
180-200
5.
160-180
3.
170-190
1
3.
160-180
1
5.
160-180
1
3.
190-210
3.
180-200
3.
160-180
1
3.
190-210
3.
170-190
Time
for both
ture
functions
ºC
hour: min.
0:50-1:10
1:10-1:30
0:25-0:40
1
0:10-0:25
0:20-0:25
0:50-1:00
0:30-1:10
1:00-1:30
0:30-0:40
1
0:40-1:00
1
0:20
250
0:30-1:00
0:15-0:30
1
0:10-0:20
0:20-0:40
1
0:15-0:30
0:25-0:50
23
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