Type of baking
Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time (min)
Christmas stollen
1)
Convectional
Cooking
1
160 - 180
50 - 70
Bread (rye bread)
1)
Convectional
Cooking
1
fist of all
230
20
then
160 - 180
30 - 60
Cream puffs / eclairs
1)
Convectional
Cooking
2
190 - 210
20 - 35
Swiss Roll
1)
Convectional
Cooking
2
180 - 200
10 - 20
Cake with crumble
topping (dry)
True Fan
Cooking
2
150 - 160
20 - 40
Buttered almond
cake / sugar cakes
1)
Convectional
Cooking
2
190 - 210
20 - 30
Fruit flans (made with
yeast dough /
sponge mixture)
2)
True Fan
Cooking
2
150 - 160
35 - 55
Fruit flans (made with
yeast dough /
sponge mixture)
2)
Convectional
Cooking
170
35 - 55
Fruit flans made with
short pastry
True Fan
Cooking
2
160 - 170
40 - 80
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
tard)
1)
Convectional
Cooking
2
160 - 180
40 - 80
Biscuits
Food
Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time (min)
Short pastry biscuits
True Fan
Cooking
2
150 - 160
10 - 20
Short bread / Short
bread / Pastry Stripes
True Fan
Cooking
2
140
20 - 35
Short bread / Short
bread / Pastry Stripes
1)
Convectional
Cooking
2
160
20 - 30
Biscuits made with
sponge mixture
True Fan
Cooking
2
150 - 160
15 - 20
ENGLISH
21
Summary of Contents for KE8404001
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