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Function Stage Temperature
in °C
Moisture
in %
Duration
in minutes
Onion tart Intensive bake - 175 - 205 - 35
Pizza Intensive bake - 175 - 205 - 35
Plaited loaf Combination mode
Conventional heat
1
2
3
90
150
150 - 180
100
90
20
2
15
15
Plum flan Intensive bake - 175 - 205 - 35
Rye bread* Combination mode
Fan plus
1
2
3
4
50
210
210
145 - 195
100
60
20
20
2
6
6
60
Spelt bread * Combination mode
Fan plus
1
2
3
4
50
210
210
145 - 180
100
80
20
20
2
6
6
60
White bread* Combination mode
Fan plus
1
2
3
4
5
40
50
210
210
155 - 190
100
100
80
20
20
10
2
6
6
60
Whole grain bread* Combination mode
Fan plus
1
2
3
4
5
40
50
210
210
155 - 190
100
100
70
20
20
10
2
6
6
60
Wholegrain rolls Combination mode
Fan plus
1
2
3
4
5
40
50
210
210
170
100
100
70
20
20
10
2
6
6
45
Shortcrust pastry
Small pastries Combination mode
Fan plus
1
2
185
185
50
20
6
10-15
Tin with dry topping Combination mode
Fan plus
- 200 85 35
Tin with moist topping Combination mode
Conventional heat
1
2
Pre-heating
210
190
20
20
15
20-30
Tray with topping Intensive bake - 170 - 190 - 35 - 45
* The figures relate to 500 g flour whether baked as a loaf or in a tin.
Baking
55