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Cakes/pastries/breads on baking trays
Food Shelf posi-
tion
Temperature (°C) Time (min)
Plaited bread/bread crown 1 160-180 30-40
Christmas stollen 1 160-180 40-60
Bread (rye bread) 1 180-200 45-60
Cream puffs/éclairs 2 170-190 30-40
Swiss Roll 2
200-220
1)
8-15
Crumb cake (dry) 2 160-180 20-40
Butter/sugar cake 2
180-200
1)
15-30
Fruit flan (made with yeast dough/sponge
mixture)
2 160-180 25-50
Fruit flan made with shortcrust pastry 2 170-190 40-80
Yeast cakes with delicate toppings (e. g.
quark, cream, almond slice)
2 150-170 0:40-80
Pizza (with a lot of topping) 2
190-210
1)
20-40
Pizza (thin crust) 2
230
1)
12-20
Flat bread 2
230
1)
10-20
Swiss flaky pastry tarts 2 190-210 35-50
Biscuits
Food Shelf posi-
tion
Temperature (°C) Time (min)
Short pastry biscuits 2 160-180 6-20
Viennese whirls 2 160 10-40
Biscuits made with sponge mixture 2 160-180 15-20
Pastries made with egg white, meringues 2 80-100 120-150
Macaroons 2 100-120 30-60
Fancy yeast biscuits 2 160-180 20-40
Puff pastries 2
180-200
1)
20-30
Rolls 2 210-230 20-35
Small cakes (20 per tray) 2
170
1)
20-30
Baking on more than one level - Biscuits/small cakes/pastries/rolls
Food Ventitherm ® Fan Operated Cook-
ing
2 levels
Temperature
(°C)
Time (min)
Short pastry biscuits 2 / 3 160-180 15-35
16
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