8
Plaited yeast bun
Leave to stand temp.
210°C
Steam
13 minutes
at 230°C; extractor open
13 minutes total
(usually classic 22 min)
Croissant
Leave to stand temp.
210°C
No steam
10 minutes
bei 230°C; extractor closed
3 minutes
bei 230°C; extractor open
13 minutes total
(usually classic 22 min)
Chelsea bun with crumbles
Leave to stand temp.
210°C
No steam
16 minutes
at 230°C; extractor closed
Thus quick dough browning
– crumbles stays juicy
16 minutes total
(usually classic 20 min)
Sponged flan base
Leave to stand temp.
200°C
No steam
25 minutes
at 225°C; extractor closed
25 minutes total
(usually classic 40 min)
Stollen 2000g
Leave to stand temp.
200°C
No steam
65 minutes
at 220°C; extractor closed
65 minutes total
(usually classic 80 min)
Cheesecake thick
Leave to stand temp.
220°C
No steam
50 minutes
at 240°C; extractor closed
50 minutes total
(usually classic 70 min)
Brown bread 1000 g (50:50)
Leave to stand temp.
240°C
Steam
1 minute
at 280°C; extractor closed
10 minutes
at 280°C; extractor open
19 minutes
at 220°C; extractor closed
10 minutes
at 240°C; extractor open
40 minutes total
(usually classic 60 min)
