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Type of baking Oven function Shelf position Temperature °C Time in min.
Fruit flans (made
with yeast dough/
sponge mixture)
2)
True Fan Cooking 3 150 35 - 55
Fruit flans (made
with yeast dough/
sponge mixture)
2)
Conventional
Cooking
3 170 35 - 55
Fruit flans made
with short pastry
True Fan Cooking 3 160 - 170 40 - 80
Yeast cakes with
delicate toppings
(e. g, quark,
cream, custard)
Conventional
Cooking
3
160 - 180
1)
40 - 80
1) Pre-heat the oven
2) Use deep pan
Biscuits
Type of baking Oven function Shelf position Temperature °C Time in min.
Short pastry bis-
cuits
True Fan Cooking 3 150 - 160 10 - 20
Short bread/ Pas-
try Stripes
True Fan Cooking 3 140 20 - 35
Short bread/ Pas-
try Stripes
Conventional
Cooking
3
160
1)
20 - 30
Biscuits made
with sponge mix-
ture
True Fan Cooking 3 150 - 160 15 - 20
Pastries made
with egg white,
merungues
True Fan Cooking 3 80 - 100 120 - 150
Macaroons True Fan Cooking 3 100 - 120 30 - 50
Biscuits made
with yeast dough
True Fan Cooking 3 150 - 160 20 - 40
Puff pastries True Fan Cooking 3
170 - 180
1)
20 - 30
Rolls True Fan Cooking 3
160
1)
10 - 25
Rolls
Conventional
Cooking
3
190 - 210
1)
10 - 25
Small cakes
(20per tray)
True Fan Cooking 3
150
1)
20 - 35
Helpful hints and tips 15