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Cakes/pastries/breads on baking trays
Type of baking Oven function Shelf position Temperature °F Time in min.
Plaited bread/
bread crown
Conventional
Cooking
3 340 - 380 30 - 40
Christmas stollen Conventional
Cooking
2
320 - 360
1)
50 - 70
Bread (rye
bread):
1. First part of
baking proc-
ess.
2. Second part
of baking
process.
Conventional
Cooking
1
1.
450
1)
2. 320 - 360
1. 20
2. 30 - 60
Cream puffs/
eclairs
Conventional
Cooking
3
380 - 410
1)
20 - 35
Swiss roll Conventional
Cooking
3
360 - 400
1)
10 - 20
Cake with crum-
ble topping (dry)
True Fan Cooking 3 300 - 320 20 - 40
Buttered almond
cake/sugar cakes
Conventional
Cooking
3
380 - 410
1)
20 - 30
Fruit flans (made
with yeast dough/
sponge mixture)
2)
True Fan Cooking 3 300 35 - 55
Fruit flans (made
with yeast dough/
sponge mixture)
2)
Conventional
Cooking
3 340 35 - 55
Fruit flans made
with short pastry
True Fan Cooking 3 320 - 340 40 - 80
Yeast cakes with
delicate toppings
(e. g, quark,
cream, custard)
Conventional
Cooking
3
320 - 360
1)
40 - 80
1) Pre-heat the oven
2) Use deep pan
Biscuits
Type of baking Oven function Shelf position Temperature °F Time in min.
Short pastry bis-
cuits
True Fan Cooking 3 300 - 320 10 - 20
12 Helpful hints and tips