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Cakes / pastries / breads on baking trays
Type of bak-
ing
Plaited bread /
bread crown
Christmas
stollen
Bread (rye
bread):
1.
First part
of baking
process.
2.
Second
part of
baking
process.
Cream puffs /
eclairs
Swiss roll
Cake with
crumble top-
ping (dry)
Buttered al-
mond cake /
sugar cakes
Fruit flans
(made with
yeast dough /
sponge mix-
2)
ture)
Fruit flans
(made with
yeast dough /
sponge mix-
2)
ture)
Fruit flans
made with
short pastry
Yeast cakes
with delicate
toppings (e.g,
quark, cream,
custard)
1) Preheat the oven
2) Use deep pan
Oven func-
Shelf posi-
tion
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
True Fan
Cooking
Conventional
Cooking
True Fan
Cooking
Conventional
Cooking
True Fan
Cooking
Conventional
Cooking
Temperature
tion
°F
3
340 - 380
2
320 - 360
1.
450
1
2.
320 - 360
3
380 - 410
3
360 - 400
3
300 - 320
3
380 - 410
3
300
3
340
3
320 - 340
3
320 - 360
Time in min.
30 - 40
1)
50 - 70
1)
1.
20
2.
30 - 60
1)
20 - 35
1)
10 - 20
20 - 40
1)
20 - 30
35 - 55
35 - 55
40 - 80
1)
40 - 80
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