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Type of
baking
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
Pastries made with egg
white, meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Oven
Oven function
Professional hot
air
Conventional
Professional hot
air
Conventional
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Conventional
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Professional hot
air
Temperature
level
°C
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
3
80-100
3
100-120
3
150-160
1)
3
170-180
Time
Hr: Mins.
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
2:00-2:30
0:30-0:60
0:20-0:40
0:20-0:30
31
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