Food
Function
Temperature
(°C)
Time (min)
Shelf position
Bread (rye
bread):
1. First 20 mi‐
nutes:
2. After that
reduce to:
Conventional
Cooking
1. 2301)
2. 160 - 180
1. 20
2. 30 - 60
1
Cream puffs /
Eclairs
Conventional
Cooking
190 - 2101)
20 - 35
3
Swiss roll
Conventional
Cooking
180 - 2001)
10 - 20
3
Cake with
crumble top‐
ping (dry)
True Fan Cook‐
ing
150 - 160
20 - 40
3
Buttered al‐
mond cake /
Sugar cakes
Conventional
Cooking
190 - 2101)
20 - 30
3
Fruit flans
Conventional
Cooking
180
35 - 55
3
Yeast cakes
with toppings
(e.g. quark,
cream, custard)
Conventional
Cooking
160 - 1801)
40 - 60
3
1) Preheat the oven.
Biscuits
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Short pastry /
sponge mixture
True Fan Cook‐
ing
150 - 160
15 - 25
3
Meringues
True Fan Cook‐
ing
80 - 100
120 - 150
3
Macaroons
True Fan Cook‐
ing
100 - 120
30 - 50
3
Yeast dough
biscuits
True Fan Cook‐
ing
150 - 160
20 - 40
3
Puff pastries
True Fan Cook‐
ing
170 - 1801)
20 - 30
3
Rolls
Conventional
Cooking
190 - 2101)
10 - 25
3
1) Preheat the oven.
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