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20
Uses, Tables and Tips
Type of baking
Biscuits
Short pastry biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Viennese whirls
Biscuits made with
sponge mixture
Biscuits made with
sponge mixture
Pastries made with egg
white, meringues
Macaroons
Biscuits made with
yeast dough
Puff pastries
Rolls
Rolls
Small cakes (20per
tray)
Small cakes (20per
tray)
Small cakes (20per
tray)
1) Pre-heat the oven
Shelf
Ovenfunction
position
Fan-assisted
circulation
Fan-assisted
1 / 3
circulation
Fan-assisted
circulation
Fan-assisted
1 / 3
circulation
Conventional
Fan-assisted
circulation
Fan-assisted
1 / 3
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Fan-assisted
1 / 4
circulation
Conventional
Tempera-
ture °C
3
150-160
150-160
3
140
140
1)
3
160
3
150-160
150-160
3
80-100
3
100-120
3
150-160
1)
3
170-180
1)
3
160
1)
3
180
1)
3
140
1)
140
1)
3
170
Time
Tempera-
Hours
ture °F
mins.
302-320
0:06-0:20
302-320
0:06-0:20
284
0:20-0:30
284
0:25-0:40
1)
320
0:20-0:30
302-320
0:15-0:20
302-320
0:15-0:20
176-212
2:00-2:30
212-248
0:30-0:60
302-320
0:20-0:40
1)
338-356
0:20-0:30
1)
320
0:20-0:35
1)
356
0:20-0:35
1)
284
0:20-0:30
1)
284
0:25-0:40
1)
338
0:20-0:30
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