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Fruit flans made with
short pastry
2)
3 150- 170 3 170-190 0:40-1:20
Yeast cakes with
delicate toppings/fillings
(e. g. cream cheese,
cream, etc)
- - 3 170-190 0:40-1:20
Pizza (with a lot of top-
ping)
2)
1 180-200 1 190-210
1)
0:30-1:00
Pizza (round baking
sheet)
1 230
1)
1 230
1)
0:10-0:25
Unleavened bread, pitta
bread
- - 2 230
1)
0:15-0:25
Tarts (CH) 1 180-200 1 210-230 0:35-0:50
Biscuits
Short pastry biscuits
3)
3 150-160 3 170-190
1)
0:06-0:20
Viennese whirls
3)
3 140-150 3 160-180 0:10-0:40
Biscuits made with
sponge mixture
3)
3 150-160 3 170-190 0:15-0:20
Pastries made with egg
white, meringues
3 80-100 3 100-120 2:00-2:30
Macaroons 3 100-120 3 120-140 0:30-0:60
Danish pastries 3 150-160 3 170-190 0:20-0:40
Puff pastries 3 170-180
1)
3 190-210
1)
0:20-0:30
Rolls 3 170-190
1)
3 180-220
1)
0:20-0:35
Browning
“Hawaii” toast 3 200-220 3 230
1)
0:14-0:16
1)Pre-heat the oven.
2)Use all-purpose tray or drip tray.
3)Baking on 2 levels possible.
The numbers printed in bold indicate the most suitable oven
function or temperature.
Type of baking
Fan Cooking Conventional Oven Time
Oven
level
Tempera-
ture
ºC
Oven
level
Tempera-
ture
ºC
for both
functions
Hours:
Mins.