Filter
Top Products
Uses, Tables and Tips22
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1 180 1:10-1:30
Savoury flan (e. g, quiche
lorraine)
True fan 1 160-180 0:30-1:10
Cheesecake Conventional 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170-190 0:30-0:40
Christmas stollen Conventional 3 160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
230
1)
160-180
0:25
0:30-1:00
Cream puffs/eclairs Conventional 3 160-170
1)
0:15-0:30
Swiss roll Conventional 3 180-200
1)
0:10-0:20
Cake with crumble topping
(dry)
True fan 3 150-160 0:20-0:40
Buttered almond cake/sugar
cakes
Conventional 3 190-210
1)
0:15-0:30
Fruit flans
(made with yeast dough/
sponge mixture)
2)
True fan 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
True fan 3 160-170 0:40-1:20
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Conventional 3 160-180
1)
0:40-1:20
Pizza (with a lot of top-
ping)
2)
True fan 1 180-200
1)
0:30-1:00
Pizza (thin crust) True fan 1 200-220
1)
0:10-0:25
Unleavened bread True fan 1 200-220 0:08-0:15
Tarts (CH) True fan 1 180-200 0:35-0:50
Biscuits
Short pastry biscuits True fan 3 150-160 0:06-0:20
Viennese whirls True fan 3 140 0:20-0:30
Viennese whirls Conventional 3 160
1)
0:20-0:30
Biscuits made with sponge
mixture
True fan 3 150-160 0:15-0:20
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.