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Type of
baking
Fruit flans made with short
pastry
Yeast cakes with delicate top-
pings (e. g. quark, cream,
vanilla cream)
Pizza (with a lot of topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
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)
Ovenfunction
Conventional
Conventional
2
Conventional
Conventional
Conventional
Conventional
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Fan-assisted
circulation
Conventional
Fan-assisted
circulation
Uses, Tables and Tips
Shelf
Temperature
position
°C
3
170-190
3
160-180
1)
1
190-210
1)
1
230-250
1
250-270
1
200-220
3
150-160
1 / 3
150-160
3
140
1 / 3
140
1)
3
160
3
150-160
1 / 3
150-160
3
80-100
3
100-120
3
150-160
1)
3
170-180
1)
3
160
1)
3
180
1)
3
140
25
Time
Hours
mins.
0:40-1:20
0:40-1:20
0:30-1:00
0:10-0:25
0:08-0:15
0:35-0:50
0:06-0:20
0:06-0:20
0:20-0:30
0:25-0:40
0:20-0:30
0:15-0:20
0:15-0:20
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
0:20-0:35
0:20-0:35
0:20-0:30
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