Operating Instructions
24
Shelf
level
from top
Tempera-
ture
ºC
Shelf
level
from top
Tempera-
ture
ºC
for both
functions
hour: min.
Fruit flan on short pastry
base
1
3.
160-170
3.
170-190
0:40-1:20
Flan or open fruit tart with
sensitive toppings
(e.g. curd cheese, cream
sugar and almond topping)
3.
140-160
3.
160-180
0:40-1:20
Pizza (with thick topping)
2
5.
180-200
5.
190-210
1
0:30-1:00
Pizza (thin)
5.
200-220
5.
230-300
1
0:10-0:25
Unleavened bread
3.
200-220
3.
270-300
1
0:08-0:15
Wähen (CH)
3.
180-200
1
5.
210-230
1
0:35-0:50
Biscuits
Shortcake biscuits
3.
150-160
3.
170-190
1
0:06-0:20
Biscuits made by squeezing
biscuit dough through
piping bag
3.
140-150
3.
160-180
1
0:10-0:40
Fairy cakes
3.
150-160
3.
170-190
0:15-0:20
Meringues
3.
80-100
3.
100-120
2:00-2:30
Macaroons
3.
100-120
3.
120-140
0:30-0:60
Yeast buns
3.
160-170
3.
170-190
0:20-0:40
Puff pastries
3.
170-180
1
3.
190-210
1
0:20-0:30
Bread rolls
3.
180-200
1
5.
180-220
1
0:20-0:35
1) Preheat oven
2) Use combined grid and roasting tin or roasting tin.
The bold type shows you the
most suitable oven function.
Type of cakes or pastries
PIZZA & BAKING
S
TOP / BOTTOM
HEAT
O
Time
