Roasting and baking charts
User's guide
37
with a dry topping
2
150-160
2
180-190
30-40
with a moist topping
1-2
160-170
1-2
170-180
3
160-170
30-50
Sponge dough
Gateaux and
fl
ans
(preheat)
2
150-160
2
175-180
30-40
Rolls (preheat)
2
170-180
2
180-200
15-25
Egg white baking
Meringue
2
80-90
2
100-120
80-120
Cinnamon stars
2
100-120
2
120-140
20-40
Macaroons
2
100-120
2
120-140
20-50
Other doughs
Puff pastry
2
170-180
2
190-210
15-30
Puff pastry made
with leavened
dough
2
170-180
2
190-210
30-40
Puff pastry made
with curd cheese
2
160-180
2
180-200
30-40
Choux pastry
2
170-180
2
190-210
30-40
Dough made with
curd cheese and oil
2
150-160
2
170-180
30-40
Honey cake
2
140-150
2
170-180
20-35
Bread and pizza
Sour dough
2
180
2
180
50-70
(preheat: 230°C
prebake: 10 min.
-230°C)
Bread made with
yeast/white bread
2
180
1 or 2
200
30-60
(preheat)
Pretzels
2
200
2
220
15-20
(preheat: 230°C)
Pizza (preheat:
250°C)
1
220
8-12
