38
Apple pie (2tins Ø20cm, diagonally
off set)
1
180-190
1:05-1:20
Savoury flan (e. g, quiche lorraine)
2
170-190
0:30-1:10
Cheesecake
1
160-180
1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown
1
160-180
0:30-0:40
Christmas stollen
1
160-180
0:40-1:00
Bread (rye bread)
-first of all
-then
1
180-200
0:45-0:60
Cream puffs/eclairs
2
170-190
0:30-0:40
Swiss roll
2
200-220
1)
0:08-0:15
Cake with crumble topping (dry)
2
160-180
0:20-0:40
Buttered almond cake/sugar cakes
2
170-190
1)
0:15-0:30
Fruit flans
(made with yeast dough/sponge
mixture)
1)
2
160-180
0:25-0:50
Fruit flans made with short pastry
2
170-190
0:40-1:20
Yeast cakes with delicate toppings
(e. g, quark, cream, custard)
2
150-170
0:40-1:20
Pizza (with a lot of topping)
2
190-210
1)
0:20-0:40
Pizza (thin crust)
2
230
1)
0:12-0:20
Unleavened bread
2
230
1)
0:10-0:20
Tarts (CH)
2
190-210
0:35-0:50
Biscuits
Short pastry biscuits
2
160-180
0:06-0:20
Viennese whirls
2
180
0:10-0:40
Biscuits made with sponge mixture
2
160-180
0:15-0:20
Pastries made with egg white, me-
ringues
2
80-100
2:00-2:30
Macaroons
2
100-120
0:30-0:60
Biscuits made with yeast dough
2
160-180
0:20-0:40
Type of
baking
Ventitherm ® Fan Operated Cooking
Oven level
Temperature
°C
Time
Hr: Mins.
