31
Baking on more than one oven level
Small cakes (20per tray)
Fan-assisted
circulation
3
140
1)
0:20-0:30
Small cakes (20per tray)
Fan-assisted
circulation
1 / 4
140
1)
0:25-0:40
Small cakes (20per tray)
Conventional
3
170
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Type of baking
Fan-assisted
circulation
Fan
cooking
Time
Hours:
Mins.
Shelf positions from bottom
Tempera-
ture in °C
2 levels
3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs
1 / 4
---
160-180
1))
1) Pre-heat the oven
0:35-0:60
Dry streusel cake
1 / 3
---
140-160
0:30-0:60
Biscuits/small cakes/pastries/rolls
Short pastry biscuits
1 / 3
1 / 3 / 5
150-160
0:15-0:35
Viennese whirls
1 / 3
1 / 3 / 5
140
0:20-0:60
Biscuits made with
sponge mixture
1 / 3
---
160-170
0:25-0:40
Biscuits made with egg
white, meringues
1 / 3
---
80-100
2:10-2:50
Macaroons
1 / 3
---
100-120
0:40-1:20
Biscuits made with yeast
dough
1 / 3
---
160-170
0:30-0:60
Puff pastries
1 / 3
---
170-180
1)
0:30-0:50
Rolls
1 / 4
---
160
0:30-0:55
Small cakes (20per tray)
1 / 4
---
140
1)
0:25-0:40
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.
