Uses, Tables and Tips
20
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
Biscuits made with yeast
dough
True fan
3
150-160
0:20-0:40
Puff pastries
True fan
3
170-180
1)
0:20-0:30
Rolls
True fan
3
160
1)
0:20-0:35
Rolls
Conventional
3
180
1)
0:20-0:35
Small cakes (20per tray)
True fan
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
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.
