30
Fruit flans (made with yeast
dough/sponge mixture)
Conventional
3
170
0:35-0:50
Fruit flans made with short
pastry
Conventional
3
170-190
0:40-1:20
Yeast cakes with delicate top-
pings (e. g. quark, cream,
vanilla cream)
Conventional
3
160-180
0:40-1:20
Pizza (with a lot of topping)
2
Conventional
1
190-210
1)
0:30-1:00
Pizza (thin crust)
Conventional
1
230-250
1)
0:10-0:25
Unleavened bread
Conventional
1
250-270
0:08-0:15
Tarts (CH)
Conventional
1
200-220
0:35-0:50
Biscuits
Short pastry biscuits
Fan-assisted
circulation
3
150-160
0:06-0:20
Short pastry biscuits
Fan-assisted
circulation
1 / 3
150-160
0:06-0:20
Viennese whirls
Fan-assisted
circulation
3
140
0:20-0:30
Viennese whirls
Fan-assisted
circulation
1 / 3
140
0:25-0:40
Viennese whirls
Conventional
3
160
1)
0:20-0:30
Biscuits made with sponge
mixture
Fan-assisted
circulation
3
150-160
0:15-0:20
Biscuits made with sponge
mixture
Fan-assisted
circulation
1 / 3
150-160
0:15-0:20
Pastries made with egg white,
meringues
Fan-assisted
circulation
3
80-100
2:00-2:30
Macaroons
Fan-assisted
circulation
3
100-120
0:30-0:60
Biscuits made with yeast
dough
Fan-assisted
circulation
3
150-160
0:20-0:40
Puff pastries
Fan-assisted
circulation
3
170-180
1)
0:20-0:30
Rolls
Fan-assisted
circulation
3
160
1)
0:20-0:35
Rolls
Conventional
3
180
1)
0:20-0:35
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.