CAKES /
PASTRIES / BREADS (°C)
(min)
Plaited bread / Bread
crown
170 - 190
30 - 40
3
Fruit flans (made of yeast
dough / sponge cake mix‐
ture), use a deep pan
170
35 - 55
3
Yeast cakes with delicate
toppings (e.g. quark,
cream, custard)
160 - 180
40 - 80
3
Christstollen
160 - 180
50 - 70
2
Use the third shelf position.
BISCUITS
(°C)
(min)
Short pastry biscuits
True Fan Cooking
150 - 160
10 - 20
Rolls, preheat the empty oven True Fan Cooking
160
10 - 25
Biscuits made of sponge cake
mixture
True Fan Cooking
150 - 160
15 - 20
Puff pastries, preheat the emp‐
ty oven
True Fan Cooking
170 - 180
20 - 30
Biscuits made of yeast dough
True Fan Cooking
150 - 160
20 - 40
Macaroons
True Fan Cooking
100 - 120
30 - 50
Pastries made of egg white /
Meringues
True Fan Cooking
80 - 100
120 - 150
Rolls, preheat the empty oven Conventional Cooking
190 - 210
10 - 25
9.5 Bakes and gratins
Use the first shelf position.
(°C)
(min)
Baguettes topped with mel‐
ted cheese
True Fan Cooking
160 - 170
15 - 30
Vegetables au gratin, pre‐
heat the empty oven
Turbo Grilling
160 - 170
15 - 30
Lasagne
Conventional Cooking
180 - 200
25 - 40
Fish bakes
Conventional Cooking
180 - 200
30 - 60
ENGLISH
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