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Type of
baking
Apple pie (2tins Ø20cm,
diagonally off set)
Savoury flan (e. g, quiche
lorraine)
Cheesecake
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
Christmas stollen
Bread (rye bread)
-first of all
-then
Cream puffs/eclairs
Swiss roll
Cake with crumble topping
(dry)
Buttered almond cake/sugar
cakes
Fruit flans
(made with yeast dough/
2)
sponge mixture)
Fruit flans
(made with yeast dough/
2)
sponge mixture)
Fruit flans made with short
pastry
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Pizza (with a lot of top-
2)
ping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
Biscuits
Short pastry biscuits
Viennese whirls
Viennese whirls
Biscuits made with sponge
mixture
Oven function
Conventional
True fan
Conventional
Conventional
Conventional
Conventional
Conventional
Conventional
True fan
Conventional
True fan
Conventional
True fan
Conventional
True fan
True fan
True fan
True fan
True fan
True fan
Conventional
True fan
Uses, Tables and Tips
Oven
Temperature
level
°C
1
180
1
160-180
1
170-190
3
170-190
1)
3
160-180
1
1)
230
160-180
1)
3
160-170
1)
3
180-200
3
150-160
1)
3
190-210
3
150
3
170
3
160-170
1)
3
160-180
1)
1
180-200
1)
1
200-220
1
200-220
1
180-200
3
150-160
3
140
1)
3
160
3
150-160
21
Time
Hr: Mins.
1:10-1:30
0:30-1:10
1:00-1:30
0:30-0:40
0:40-1:00
0:25
0:30-1:00
0:15-0:30
0:10-0:20
0:20-0:40
0:15-0:30
0:35-0:50
0:35-0:50
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
0:20-0:30
0:20-0:30
0:15-0:20
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