Atag FG6011C Instructions For Use, Installation, And Connection page 48

Pastry baking table for hot air operating mode
Type of pastry
Sweet pastry
Marble cake, ring cake
Rectangle-shaped cake
Cake made in cake tin
Cake tin cheesecake
Fruit cake, short pastry
Fruit cake with dressing
Sponge cake*
Cake with icing
Fruit cake, mixed dough
Cherry cake
Sponge cake roll*
Leavened dough cake
Hefezopf (leavened dough)
Christmas cake
Apple pie
Oven-baked donuts
Savory pastry
Quiche Lorraine
Pizza*
Bread
Buns*
Bite-size pastry
Short pastry – cookies*
Merengue *
Leavened dough
Puff pastry
Choux pastry (cream fi lled)
Souffl és
Rice souffl é
Fresh cheese souffl é
Frozen pastry
Apple, cheese pie
Cheesecake
Pizza
French fries for oven *
Croquettes
Note: the indication of the recommended guide refers to the grid onto which baking trays are
placed.
48
Guide Temperature (°C)
(from the
bottom)
1 150-160
1 150-160
2 150-160
2 150-160
2 160-170
2 160-170
2 150-160
2 160-170
2 150-160
2 150-160
2 160-170
2 150-160
2 160-170
2 150-160
2 170-180
2 150-160
2 170-180
2 190-210
2 170-180
2 180-190
2 150-160
2 150-160
2 170-180
2 170-180
2 180-190
2 180-190
2 180-190
2 170-180
2 160-170
2 170-180
2 170-180
2 170-180
Cooking
time
(minutes)
50-70
55-70
45-60
65-85
50-70
60-70
30-40
25-35
45-65
30-50
15-25
25-35
35-50
45-70
40-60
40-55
50-65
25-45
50-60
30-40
15-25
15-28
20-35
20-30
25-45
35-50
40-50
50-70
65-85
20-30
20-35
20-35