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Operating Instructions
41
Fruit cakes made with
short pastry
1
3 160-170 3 170-190 0:40-1:20
Tray cakes with
delicate toppings/fillings
for example, cottage
cheese, cream, sugar and
almond toppings)
- . 3
160-180
1
0:40-1:20
Pizza (with many top-
pings)
2
1 180-200 1
190-210
1
0:30-1:00
Pizza (thin crust) 1 200-220 1
230
1
0:10-0:25
Unleavened bread 1 200-220 1
230
1
0:08-0:15
Tarts (CH) 1 180-200 1 210-230 0:35-0:50
Biscuits
Short pastry biscuits 3 150-160 3
170-190
1
0:06-0:20
Dressed biscuits 3 140-150 3 160-180 0:10-0:40
Biscuits made with bis-
cuit/cake mixture
3 150-160 3 170-190 0:15-0:20
Pastries made with egg
white, meringues
3 80-100 3 100-120 2:00-2:30
Macaroons 3 100-120 3 120-140 0:30-0:60
Biscuits made with yeast
dough
3 160-170 3 170-190 0:20-0:40
Puff pastries 3
160-170-
180
1
3
190-210
1
0:20-0:30
Rolls 3
180-200
1
3
180-220
1
0:20-0:35
1) Pre-heat the oven!
2) Use the all-purpose tray!
The numbers printed in bold indicate the recommended oven setting.
Recipe type
Fan Cooking » Conventional Â
Time
Oven
level,
from
bottom
Tempera-
ture
ºC
Oven
level,
from
bottom
Tempera-
ture
ºC
for both
functions
Hrs. mins.