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14
Helpful hints and tips
Type of baking
Bread ( rye bread)
1)
- first of all
- then
Cream puffs/eclairs
1)
Swiss roll
Cake with crumble
topping (dry)
Buttered almond
cake/sugar cakes
Fruit flans (made
with yeast dough /
sponge mixture)
Fruit flans (made
with yeast dough /
sponge mixture)
Fruit flans made with
short pastry
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
1)
tard)
Pizza (with a lot of
1)2)
topping)
Pizza (thin crust)
Unleavened bread
Tarts (CH)
1) Pre-heat oven
2) Use the deep roasting pan
Baking on one oven level - Biscuits
Type of baking
Short pastry biscuits
Viennese whirls
Viennese whirls
Biscuits made with
sponge mixture
Oven function
CONVENTIONAL
CONVENTIONAL
1)
CONVENTIONAL
TRUE FAN
CONVENTIONAL
1)
TRUE FAN
2)
CONVENTIONAL
2)
TRUE FAN
CONVENTIONAL
TRUE FAN
TRUE FAN
1)
TRUE FAN
TRUE FAN
Oven function
TRUE FAN
TRUE FAN
CONVENTIONAL
1)
TRUE FAN
Level
Temperature
(°C)
1
230
160 - 180
3
160 - 170
3
180 - 200
3
150 - 160
3
190 - 210
3
150
3
170
3
160 - 170
3
160 - 180
1
180 - 200
1
200 - 220
1
200 - 200
1
180 - 200
Level
Temperature
(°C)
3
150 - 160
3
140
3
160
3
150 - 160
Time (h:min)
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
Time (h:min)
0:06 - 0:20
0:20 - 0:30
0:20 - 0:30
0:15 - 0:20
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