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Fruit flans made with
short pastry
Conventional 3 170-190 0:40-1:20
Yeast cakes with delicate
toppings (e.g.quark,
cream, vanilla cream)
Conventional 3 160-180 0:40-1:20
Pizza (with a lot of top-
ping)
2
Conventional 1 190-210
1)
0:30-1:00
Pizza (thin crust) Conventional 1 230-250
1)
0:10-0:25
Unleavened bread Conventional 1 250-270 0:08-0:15
Tarts (CH) Conventional 1 200-220 0:35-0:50
Biscuits
Short pastry biscuits
3)
Fan-assisted
circulation
3 150-160 0:06-0:20
Viennese whirls
3)
Fan-assisted
circulation
3 140-150 0:10-0:40
Biscuits made with
sponge mixture
3)
Fan-assisted
circulation
3 150-160 0:15-0:20
Pastries made with egg
white, meringues
Fan-assisted
circulation
3 80-100 2:00-2:30
Macaroons Fan-assisted
circulation
3 100-120 0:30-0:60
Biscuits made with yeast
dough
Fan-assisted
circulation
3 150-160 0:20-0:40
Puff pastries Fan-assisted
circulation
3 170-180
1)
0:20-0:30
Rolls Fan-assisted
circulation
3 170-190
1)
0:20-0:35
Small cakes (20per tray) Conventional 3 170-190
1)
0:20-0:30
1) Pre-heat the oven
2) Use the all-purpose tray or roasting tray
3) Baking on 2 levels possible
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.