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Type of baking
Apple cake with lid (2 tins, Ø
20cm, placed diagonally)
Savoury flan (e. g. quiche Lor-
raine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas Stollen
Bread (rye bread)
Cream puffs/éclairs
Swiss roll
Cake with crumble topping
(dry)
Butter/sugar cake
Fruit cake (made with yeast
dough/sponge mixture)
Fruit flan made with short-
crust pastry
Yeast cakes with delicate top-
pings (e. g. quark, cream, cus-
tard)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Swiss flaky pastry tarts
Baking on one oven level
Oven programme
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Humid steam
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Humid steam
Humid steam
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Multi hot air operat-
ed cooking
Uses, charts and tips
Oven
Tempera-
level
ture °C
1
180-190
2
170-190
1
160-180
1
160-180
1
160-180
1
180-200
2
170-190
2
1)
200-220
2
160-180
2
1)
180-200
2
160-180
2
170-190
2
150-170
2
1)
190-210
2
1)
230
2
1)
230
2
190-210
37
Time in hrs:
Mins.
1:05-1:20
0:30-1:10
1:00-1:30
0:30-0:40
0:40-1:00
0:45-0:60
0:30-0:40
0:08-0:15
0:20-0:40
0:15-0:30
0:25-0:50
0:40-1:20
0:40-1:20
0:20-0:40
0:12-0:20
0:10-0:20
0:35-0:50
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