Type of baking
Oven function
Shelf
position
Temperature
(°C)
Time
(min)
Fruit flans (made
with yeast dough /
sponge mixture)
2)
Conventional
Cooking
3
170
35 - 55
Fruit flans made
with short pastry
True Fan Cook-
ing
3
160 - 170
40 - 80
Yeast cakes with
delicate toppings
(e. g, quark, cream,
custard)
Conventional
Cooking
3
160 - 180
1)
40 - 80
1)
Preheat the oven.
2)
Use a deep pan.
Biscuits
Type of baking
Oven function
Shelf
position
Temperature
(°C)
Time
(min)
Short pastry bis-
cuits
True Fan Cook-
ing
3
150 - 160
10 - 20
Short bread / Short
bread / Pastry
Stripes
True Fan Cook-
ing
3
140
20 - 35
Short bread / Short
bread / Pastry
Stripes
Conventional
Cooking
3
160
1)
20 - 30
Biscuits made with
sponge mixture
True Fan Cook-
ing
3
150 - 160
15 - 20
Pastries made with
egg white, merun-
gues
True Fan Cook-
ing
3
80 - 100
120 - 150
Macaroons
True Fan Cook-
ing
3
100 - 120
30 - 50
Biscuits made with
yeast dough
True Fan Cook-
ing
3
150 - 160
20 - 40
Puff pastries
True Fan Cook-
ing
3
170 - 180
1)
20 - 30
Rolls
True Fan Cook-
ing
3
160
1)
10 - 25
Rolls
Conventional
Cooking
3
190 - 210
1)
10 - 25
Small cakes / Small
cakes (20 per tray)
True Fan Cook-
ing
3
150
1)
20 - 35
Small cakes / Small
cakes (20 per tray)
Conventional
Cooking
3
170
1)
20 - 30
1)
Preheat the oven.
ENGLISH
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