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Type of
baking
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
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
Oven function
Conventional
True fan
True fan
True fan
True fan
True fan
True fan
Conventional
True fan
True fan
True fan
True fan
True fan
True fan
Conventional
True fan
Conventional
True fan
True fan
Shelf positions from bottom
2 levels
3 levels
1 / 4
1 / 3
1 / 3
1 / 3 / 5
Uses, Tables and Tips
Oven
Temperature
level
°C
3
160-180
1
180-200
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
3
170-180
1)
3
160
1)
3
180
1)
3
140
1)
3
170
Temperature
in °C
---
160-180
---
140-160
150-160
23
Time
Hr: Mins.
1)
0:40-1:20
1)
0:30-1:00
1)
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
1)
0:20-0:30
0:20-0:35
0:20-0:35
0:20-0:30
0:20-0:30
Time
Hours:
Mins.
1))
0:35-0:60
0:30-0:60
0:15-0:35
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