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OPERATING INSTRUCTIONS
31
Butter Cake/Sugar
Cake
3 160 – 170 3 180 – 200 0:20 – 0:30
Fruit Flans
(dough/sponge base)
3 150 – 160 0:40 – 1:00
Fruit Flan
(shortcrust pastry)
3 150 – 160 3 170 – 180 0:30 – 1:00
Flat Cakes with
Delicate Topping
(curd cheese, cream)
3 140 – 160 3 160 – 180 0:40 – 1:20
Unleavened Bread
pre-heat
3 200 – 220 0:10 – 0:15
Biscuits
Shortcrust Biscuits 3 150 – 160 3 170 – 190 0:15 – 0:30
Small Piped Biscuits 3 140 – 150 3 160 – 180 0:15 – 0:35
Sponge Fingers 3 150 – 160 3 170 – 190 0:15 – 0:30
Meringues 3 80 – 100 3 100 – 120 2:00 – 2:30
Macaroons 3 100 – 120 3 120 – 140 0:40 – 1:10
Small Pastries made
with Yeast Dough
3 150 – 160 3 170 – 190 0:20 – 0:40
Small Pastries made
with Puff Pastry,
pre-heat
3 170 – 180 3 190 – 210 0:20 – 0:35
Rolls
pre-heat
3 180 – 200 0:20 – 0:40
Type of Cake
or Pastry
Ventitherm
Conventional Heat Time
Shelf
Pos.
from
Bottom
Temp.
in °C
Shelf
Pos.
from
Bottom
Temp.
in °C
For both
Functions
Hr. : Min.