John Lewis JLBIOS632, User Manual

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Food Function Temperature
(°C) Time
(min) Shelf posi-
tion
Bread (rye bread):
1. First part of baking procedure.
2. Second part of baking procedure. Top / Bottom Heat
1. 230
1)
2. 160 - 180
1. 20
2. 30 -
60
1
Cream puffs / Eclairs Top / Bottom Heat
190 - 210
1)
20 - 35 3
Swiss roll Top / Bottom Heat
180 - 200
1)
10 - 20 3
Cake with crumble topping (dry) True Fan Cooking 150 - 160 20 - 40 3
Buttered almond cake / Sugar cakes Top / Bottom Heat
190 - 210
1)
20 - 30 3
Fruit flans (made with yeast dough /
sponge mixture)
2)
True Fan Cooking 150 35 - 55 3
Fruit flans (made with yeast dough /
sponge mixture)
2)
Top / Bottom Heat 170 35 - 55 3
Fruit flans made with short pastry True Fan Cooking 160 - 170 40 - 80 3
Yeast cakes with delicate toppings
(e.g. quark, cream, custard) Top / Bottom Heat
160 - 180
1)
40 - 80 3
1) Preheat the oven.
2) Use a deep pan.
Biscuits
Food Function Temperature
(°C) Time (min) Shelf position
Short pastry biscuits True Fan Cooking 150 - 160 10 - 20 3
Biscuits made with
sponge mixture True Fan Cooking 150 - 160 15 - 20 3
Pastries made with
egg white / Merin-
gues True Fan Cooking 80 - 100 120 - 150 3
Macaroons True Fan Cooking 100 - 120 30 - 50 3
Biscuits made with
yeast dough True Fan Cooking 150 - 160 20 - 40 3
Puff pastries True Fan Cooking
170 - 180
1)
20 - 30 3
Rolls True Fan Cooking
160
1)
10 - 25 3
Oven User Manual 20