15
Uses, Tables and Tips
Cheesecake
Conventional
1
170-190
1:00-1:30
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)
True fan
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)
True fan
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
True fan
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)
True fan
1
180-200
1)
0:30-1:00
Pizza (thin crust)
True fan
1
200-220
1)
0:10-0:25
Unleavened bread
True fan
1
200-220
0:08-0:15
Tarts (CH)
True fan
1
180-200
0:35-0:50
Biscuits
Short pastry biscuits
True fan
3
150-160
0:06-0:20
Viennese whirls
True fan
3
140
0:20-0:30
Viennese whirls
Conventional
3
160
1)
0:20-0:30
Biscuits made with sponge
mixture
True fan
3
150-160
0:15-0:20
Pastries made with egg
white, meringues
True fan
3
80-100
2:00-2:30
Macaroons
True fan
3
100-120
0:30-0:60
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.
