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Hot-air
T
o
p
-
a
n
d
bottom heat
Kind of pastry tempera-
ture °C
using levels
1 level 2 levels 3 levels
baking time
minutes
tempera-
ture °C
using
level
Small pastry
Puff pastries
Rolls with curd/caraway or
poppy seed (aperitif pastries)
Yeast dough pastries
- with apples
Sponge pastries
- with fruit
T180
T190
T170
160
T160
160
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3
3
------
3
4 + 2
4 + 2
4 + 2
4 + 2
4 + 2
4 + 2
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5.3.1
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20
12-14
15-20
20-25
13
20-30
T190
T210
T190
180
T180
180
3
3
3
3
3
3
Choux pastry
Cream puff 190 3 4 + 2 ------ 30 -- 40 T200 3
Strudel and quiches
Apfelstrudel
Swiss apple quiche
Quiche Lorraine
Cheese and onion tart
Tart with vegetables
160
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2
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55
35
35
40
30-40
230
230
230
210-220
2
1
1
1
Bread and rolls
Rolls with raisins
Breakfast rolls
Wholemeal bread
Ryemeal bread
White loaf in tin
Flat loaf
Brioche in tin 22 cm Ø
small Brioches on sheet
T190
T220--230
T190
T190
T175
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T160
T160
3
3
2
3
2
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2
------
4 + 2
4 + 2
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4 + 2
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15 -- 20
15-20
45-50
45-50
40-45
20-25
20-25
15-16
T210
T240
T210
T210
T190
T230
T190
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3
3
2
3
1
2
1
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Puddings and gratins
Pasta au gratin
Potatoes au gratin
200
200
2
2
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40-45
60-65
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200
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2
Cauliflower with sauce Hol-
landaise
220 3 ------ ------ 20 ------ ------
Toast ”Hawaii” T250 3 ------ ------ 5-8 ------ ------
Approximated times may be changed - Recommended functions and temperatures are bold typed
T = Preheating of oven since temperature control lamp goes out.