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Uses, Tables and Tips26
Biscuits
Short pastry biscuits Convection with
ring heating
element
3 150-160 0:06-0:20
Viennese whirls Convection with
ring heating
element
3 140 0:20-0:30
Viennese whirls Conventional 3 160
1)
0:20-0:30
Biscuits made with sponge
mixture
Convection with
ring heating
element
3 150-160 0:15-0:20
Pastries made with egg
white, meringues
Convection with
ring heating
element
3 80-100 2:00-2:30
Macaroons Convection with
ring heating
element
3 100-120 0:30-0:60
Biscuits made with yeast
dough
Convection with
ring heating
element
3 150-160 0:20-0:40
Puff pastries Convection with
ring heating
element
3 170-180
1)
0:20-0:30
Rolls Convection with
ring heating
element
3 160
1)
0:20-0:35
Rolls Conventional 3 180
1)
0:20-0:35
Small cakes (20per tray) Convection with
ring heating
element
3 140
1)
0:20-0:30
Small cakes (20per tray) Conventional 3 170
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.