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Rolls
Rolls
Small cakes (20per tray)
Small cakes (20per tray)
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Baking on more than one oven level
Type of baking
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs
Dry streusel cake
Biscuits/small cakes/pastries/rolls
Short pastry biscuits
Viennese whirls
Biscuits made with
sponge mixture
Biscuits made with egg
white, meringues
Macaroons
Biscuits made with yeast
dough
Puff pastries
Rolls
Small cakes (20per tray)
1) Pre-heat the oven
32
Type of
baking
Professional
hot air
Shelf positions from bottom
Oven function
Professional hot
air
Conventional
Professional hot
air
Conventional
Professional
hot air
2 levels
3 levels
1 / 4
---
1 / 3
---
1 / 3
1 / 3 / 5
1 / 3
1 / 3 / 5
1 / 3
---
1 / 3
---
1 / 3
---
1 / 3
---
1 / 3
---
1 / 4
---
1 / 4
---
Oven
Temperature
level
°C
1)
3
160
1)
3
180
1)
3
140
1)
3
170
Tempera-
ture in °C
1))
160-180
140-160
150-160
140
160-170
80-100
100-120
160-170
1)
170-180
160
1)
140
Time
Hr: Mins.
0:20-0:35
0:20-0:35
0:20-0:30
0:20-0:30
Time
Hours:
Mins.
0:35-0:60
0:30-0:60
0:15-0:35
0:20-0:60
0:25-0:40
2:10-2:50
0:40-1:20
0:30-0:60
0:30-0:50
0:30-0:55
0:25-0:40
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