54
~
2D-Hot air
%
Top/bottom heating
Basic dough
Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Sponge mixture
Tray bakes with topping
1
150 - 160
25 - 40
1
180 - 190
1 + 3
150 - 160
30 - 45
-
-
Springform cake tin/loaf tin
1
150 - 160
55 - 70
2
160 - 170
Shortcrust pastry
Tray bake with dry topping, e.g. crumble
1
160 - 170
40 - 55
1
190 - 200
1 + 3
160 - 170
50 - 70
-
-
Tray bake with moist topping, e.g. egg custard
1
160 - 170
60 - 80
1
190 - 200
Springform cake tin, e.g. sponge base cheesecake
1
160 - 180
50 - 90
1
160 - 180
Flan tin
1
160 - 170*
25 - 35
2
170 - 180*
Sponge mixture
Swiss roll
1
180 - 190*
10 - 15
1
200 - 210*
Sponge (6 eggs)
1
150 - 160
30 - 40
1
160 - 170
Sponge (3 eggs)
1
150 - 160*
30 - 40
1
160 - 170*
Yeast dough
Tray bake with dry topping, e.g. crumble
1
160 - 180
40 - 55
1
180 - 200
1 + 3
170 - 180
45 - 60
-
-
Savarin/plaited loaf (500 g)
1
160 - 170
35 - 45
1
180 - 190
Springform cake tin
1
160 - 170
30 - 40
2
160 - 170
Ring cake tin
1
160 - 170
35 - 45
2
170 - 180
* Preheat oven
~
2D-Hot air
%
Top/bottom heating
Small baked products
Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Yeast dough
1
160
170
15 - 25
2
180 - 190
1 + 3
160
170
20
30
-
-
Meringue mixture
1
80
130 - 150
2
80
1 + 3
80
150 - 170
-
-
Puff pastry/choux pastry
1
190
210*
20
30
1
200
220*
1 + 3
190
210*
25 - 35
-
-
Sponge mixture, e.g. muffins
1
150 - 160*
25 - 35
1
170
180*
1 + 3
150 - 160*
30 - 40
-
-
Shortcrust pastry, e.g. butter biscuits
1
140
150*
15 - 20
2
150 - 160*
1 + 3
130 - 140*
20
25
-
-
* Preheat oven
~
2D-Hot air
%
Top/bottom heating
Bread/bread rolls
Shelf posi-
tion
Tempera-
ture in °C
Baking time in
minutes
Shelf posi-
tion
Tempera-
ture in °C
Bread rolls
1
220*
15 - 25
1
240*
Flatbread
1
220*
15 - 25
1
240*
Bread dough 750 - 1000 g
Final baking
1
220*
35 - 40
2
220*
Bread dough 1000 - 1250 g
Initial baking
1
220*
10 - 15
2
240*
Final baking
1
180
40 - 45
2
200
* Preheat oven
