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Fruit flan (with a yeast
dough/sponge base)
2
3 150-170 3 170-190 0:25-0:50
Fruit flans on shortcrust
pastry base
1
3 160-170 3 170-190 0:40-1:20
Tarts with delicate fillings
(e.g., curd cheese, cream,
sugar-topped cakes)
- - 3
160-180
1
0:40-1:20
Pizza (with deep topping)
2
1 180-200 1
190-210
1
0:30-1:00
Pizza (thin) 1 200-220 1
230-300
1
0:10-0:25
Unleavened bread 1 200-220 1
270-300
1
0:08-0:15
Flat sweet or
savoury pies
1 180-200 1 210-230 0:35-0:50
Biscuits
Shortcrust biscuits 3 150-160 3
170-190
1
0:06-0:20
Small piped biscuits 3 140-150 3 160-180 0:10-0:40
Sponge fingers 3 150-160 3 170-190 0:15-0:20
Meringues 3 80-100 3 100-120 2:00-2:30
Macaroons 3 100-120 3 120-140 0:30-0:60
Small pastries made with
yeast dough
3 160-170 3 170-190 0:20-0:40
Small pastries made with
puff pastry
3
170-180
1
3
190-210
1
0:20-0:30
Bread rolls 3
180-200
1
3
180-220
1
0:20-0:35
1)Pre-heat the oven
2)Use the combination/fat tray or the fat tray!
Information printed in bold type indicates the best oven function in each case.
Type of cake or pastry BAKING CONVENTIONAL Time
Shelf
position
from
bottom
Tempera-
ture
ºC
Shelf po-
sition
from
bottom
Tempera-
ture
ºC
For both
functions
Hrs.: Mins.