23
Baking on more than one oven level
Biscuits
Short pastry biscuits
Hot air
3
150-160
0:06-0:20
Viennese whirls
Hot air
3
140
0:20-0:30
Viennese whirls
Conventional
3
160
1)
0:20-0:30
Biscuits made with sponge mix-
ture
Hot air
3
150-160
0:15-0:20
Pastries made with egg white,
meringues
Hot air
3
80-100
2:00-2:30
Macaroons
Hot air
3
100-120
0:30-0:60
Biscuits made with yeast dough
Hot air
3
150-160
0:20-0:40
Puff pastries
Hot air
3
170-180
1)
0:20-0:30
Rolls
Hot air
3
160
1)
0:20-0:35
Rolls
Conventional
3
180
1)
0:20-0:35
Small cakes (20per tray)
Hot air
3
140
1)
0:20-0:30
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
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.
Type of baking
Hot air
Hot air
Time
Hours: Mins.
Shelf positions from bottom
Temperature in
°C
2 levels
3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs
1 / 4
---
160-180
1))
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 mix-
ture
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
1) Pre-heat the oven
