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Fruit flans (made with yeast
dough/sponge mixture)
2)
Conventional 3 170 0:35-0:50
Fruit flans made with short
pastry
Convection with ring
heating element
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 topping)
2)
Convection with ring
heating element
1 180-200
1)
0:30-1:00
Pizza (thin crust) Convection with ring
heating element
1 200-220
1)
0:10-0:25
Unleavened bread Convection with ring
heating element
1 200-220 0:08-0:15
Tarts (CH) Convection with ring
heating element
1 180-200 0:35-0:50
Biscuits
Short pastry biscuits Convection with ring
heating element
3 150-160 0:06-0:20
Viennese whirls Convection with ring
heating element
3 140 0:20-0:30
Viennese whirls Conventional 3 160
1)
0:20-0:30
Biscuits made with sponge
mixture
Convection with ring
heating element
3 150-160 0:15-0:20
Pastries made with egg white,
meringues
Convection with ring
heating element
3 80-100 2:00-2:30
Macaroons Convection with ring
heating element
3 100-120 0:30-0:60
Biscuits made with yeast dough Convection with ring
heating element
3 150-160 0:20-0:40
Puff pastries Convection with ring
heating element
3 170-180
1)
0:20-0:30
Rolls Convection with ring
heating element
3 160
1)
0:20-0:35
Rolls Conventional 3 180
1)
0:20-0:35
Small cakes (20per tray) Convection with ring
heating element
3 140
1)
0:20-0:30
Small cakes (20per tray) Conventional 3 170
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Typ e of
baking
Oven function
Oven
level
Te mp er a t ur e
°C
Time
Hr: Mins.