89
Operating mode Convection heat Conventional heat
Baking time
Recipe
Oven
level
Temp. in
°C
Oven
level
Temp. in
°C
For both types of
baking, in hrs, mins.
Slices with topping/
filling, e.g. quark,
cream, sugar, almonds
4
160–180
1)
0:40–1:20
Pizza (thick base)
2) 3)
1
180–200
1
190–210
1)
0:30–1:00
Pizza (thin base)
2)
1
200–220
1
230
1)
0:10–0:25
Unleavened bread
1
200–220
1
230
1)
0:08–0:15
Wähe (Swiss flan)
1
180–200
1
210–230
0:35–0:50
Biscuits
2)
Shortcrust biscuits
2)
3
150–160
4
170–190
1)
0:06–0:20
Iced biscuits
2)
3
140–150
4
160–180
0:10–0:40
Cake mixture
biscuits
2)
3
150–160
4
170–190
0:15–0:20
Cakes and
pastries with egg
white, meringues
3
80–100
4
100–120
2:00–2:30
Macaroons
3
100–120
4
120–140
0:30–0:60
Yeast dough
biscuits
2)
3
160–170
4
170–190
0:20–0:40
Puff pastry cakes
and pastries
3
160–180
1)
4
190–210
1)
0:20–0:30
Bread rolls
3
180–200
1)
4
180–220
1)
0:20–0:35
1) Preheat the oven.
2) Switch off “rapid heat-up”.
3) Use deep pan.
Always count Oven levels from the bottom up.
