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33
Fruit flan (with a yeast
dough/sponge base)
2
3 150-170 3 170-190 0:25-0:50
Fruit flans on shortcrust
pastry base
1
3 160-170 3 170-190 0:40-1:20
Tarts with delicate fillings
(e.g., curd cheese, cream,
sugar-topped cakes)
- - 3
160-180
1
0:40-1:20
Pizza (with deep topping)
2
1 180-200 1
190-210
1
0:30-1:00
Pizza (thin) 1 200-220 1
230-300
1
0:10-0:25
Unleavened bread 1 200-220 1
270-300
1
0:08-0:15
Flat sweet or savoury
pies
1 180-200 1 210-230 0:35-0:50
Biscuits
Shortcrust biscuits 3 150-160 3
170-190
1
0:06-0:20
Small piped biscuits 3 140-150 3 160-180 0:10-0:40
Sponge fingers 3 150-160 3 170-190 0:15-0:20
Meringues 3 80-100 3 100-120 2:00-2:30
Macaroons 3 100-120 3 120-140 0:30-0:60
Small pastries made with
yeast dough
3 160-170 3 170-190 0:20-0:40
Small pastries made with
puff pastry
3
170-180
1
3
190-210
1
0:20-0:30
Bread rolls 3
180-200
1
3
180-220
1
0:20-0:35
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray!
Information printed in bold type indicates the preferred oven function in each
case.
Type of cake or pastry Pizza & baking S Conventional O Time
Shelf
position
from
bottom
Tempera-
ture
ºC
Shelf po-
sition
from
bottom
Tempera-
ture
ºC
For both
functions
Hrs.: Mins.