CAKES /
PASTRIES /
BREADS
(°C)
(min)
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 empty 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
10.5 Bakes and gratins
Use the first shelf position.
(°C)
(min)
Baguettes topped
with melted cheese
True Fan Cooking
160 - 170
15 - 30
ENGLISH
15
