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Baking on one oven level - Cakes/pastries/breads on baking trays
Type of baking Oven function Level Temperature
(°C)
Time (h:min)
Plaited bread/bread
crown
CONVENTIONAL 3 170 - 190 0:30 - 0:40
Christmas stollen
1)
CONVENTIONAL 3 160 - 180 0:40 - 1:00
Bread ( rye bread) CONVENTIONAL 1
- first of all
1)
230 0:25
- then 160 - 180 0:30 - 1:00
Cream puffs/eclairs
1)
CONVENTIONAL 3 160 - 170 0:15 - 0:30
Swiss roll
1)
CONVENTIONAL 3 180 - 200 0:10 - 0:20
Cake with crumble
topping (dry)
Fan assisted cir-
culation
3 150 - 160 0:20 - 0:40
Buttered almond
cake/sugar cakes
1)
CONVENTIONAL 3 190 - 210 0:15 - 0:30
Fruit flans (made with
yeast dough / sponge
mixture)
2)
Fan assisted cir-
culation
3 150 0:35 - 0:50
Fruit flans (made with
yeast dough / sponge
mixture)
2)
CONVENTIONAL 3 170 0:35 - 0:50
Fruit flans made with
short pastry
Fan assisted cir-
culation
3 160 - 170 0:40 - 1:20
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
tard)
1)
CONVENTIONAL 3 160 - 180 0:40 - 1:20
Pizza (with a lot of
topping)
1)2)
Fan assisted cir-
culation
1 180 - 200 0:30 - 1:00
Pizza (thin crust)
1)
Fan assisted cir-
culation
1 200 - 220 0:10 - 0:25
Unleavened bread Fan assisted cir-
culation
1 200 - 200 0:08 - 0:15
Tarts (CH) Fan assisted cir-
culation
1 180 - 200 0:35 - 0:50
1) Pre-heat oven
2) Use the deep roasting pan
Oven - Helpful hints and tips 15