Food
Function
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Fruit flans made with
short pastry
True Fan
Cooking
160 - 170 40 - 80
2
Yeast cakes with deli‐
cate toppings (e.g.
quark, cream, cus‐
tard)1)
Conventional
Cooking
160 - 180 40 - 80
2
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Food
Function
Tempera‐
ture (°C)
Time (min)
Shelf posi‐
tion
Short pastry biscuits
True Fan
Cooking
150 - 160 15 - 25
2
Short bread / Short
bread / Pastry Stripes
True Fan
Cooking
140
20 - 35
2
Short bread / Short
bread / Pastry
Stripes1)
Conventional
Cooking
160
20 - 30
2
Biscuits made with
sponge mixture
True Fan
Cooking
150 - 160 15 - 20
2
Pastries made with
egg white, meringues
True Fan
Cooking
80 - 100
120 - 150
2
Macaroons
True Fan
Cooking
100 - 120 30 - 50
2
Biscuits made with
yeast dough
True Fan
Cooking
150 - 160 20 - 40
2
Puff pastries1)
True Fan
Cooking
170 - 180 20 - 30
2
Rolls1)
True Fan
Cooking
160
10 - 25
2
Rolls1)
Conventional
Cooking
190 - 210 10 - 25
2
Small cakes / Small
cakes1)
True Fan
Cooking
160
20 - 35
2
Small cakes / Small
cakes1)
Conventional
Cooking
170
20 - 35
2
1) Preheat the oven.
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34
Summary of Contents for EB4GL70KCN
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