
20
Hot-air
Top- and
bottom heat
Kind of pastry
tempera-
ture
°
C
using levels
1 level 2 levels 3 levels
baking time
minutes
tempera-
ture
°
C
using
level
Small pastry
Puff pastries
Rolls with curd/caraway or
poppy seed (aperitif pastries)
Yeast dough pastries
- with apples
Sponge pastries
- with fruit
T
180
T
190
T
170
160
T
160
160
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3
3
------
3
4 + 2
4 + 2
4 + 2
4 + 2
4 + 2
4 + 2
------
5.3.1
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20
12-14
15-20
20-25
13
20-30
T
190
T
210
T
190
180
T
180
180
3
3
3
3
3
3
Choux pastry
Cream puff
190
3
4 + 2
------
30 -- 40
T
200
3
Strudel and quiches
Apfelstrudel
Swiss apple quiche
Quiche Lorraine
Cheese and onion tart
Tart with vegetables
160
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2
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------
------
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55
35
35
40
30-40
230
230
230
210-220
2
1
1
1
Bread and rolls
Rolls with raisins
Breakfast rolls
Wholemeal bread
Ryemeal bread
White loaf in tin
Flat loaf
Brioche in tin 22 cm Ø
small Brioches on sheet
T
190
T
220--230
T
190
T
190
T
175
------
T
160
T
160
3
3
2
3
2
------
2
------
4 + 2
4 + 2
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------
------
------
------
4 + 2
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15 -- 20
15-20
45-50
45-50
40-45
20-25
20-25
15-16
T
210
T
240
T
210
T
210
T
190
T
230
T
190
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3
3
2
3
1
2
1
------
Puddings and gratins
Pasta au gratin
Potatoes au gratin
200
200
2
2
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40-45
60-65
------
200
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2
Cauliflower with sauce Hol-
landaise
220
3
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20
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Toast ”Hawaii”
T
250
3
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5-8
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Approximated times may be changed - Recommended functions and temperatures are bold typed
T
= Preheating of oven since temperature control lamp goes out.