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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)
Professional hot
air
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)
Professional hot
air
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
Professional hot
air
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)
Professional hot
air
1 180-200
1)
0:30-1:00
Pizza (thin crust) Professional hot
air
1 200-220
1)
0:10-0:25
Unleavened bread Professional hot
air
1 200-220 0:08-0:15
Tarts (CH) Professional hot
air
1 180-200 0:35-0:50
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.