Bake
132
Baked good
Stage
Operating
mode
[F / °C]
[%]
min
Flat bread
1
2
3
4
105/40
125/50
410/210
310-375/155
–190
100
100
0
0
10
2
6
25
Braided loaf
1
2
3
4
105/40
125/50
395/200
320-395/160
–200
100
100
50
0
8
2
10
12
White bread in rectan-
gular pan
1
2
3
4
105/40
125/50
410/210
430/220
100
100
50
0
8
4
6
25–50
Herb rolls
1
2
310/155
395/200
90
0
9
15–25
Multigrain rolls
1
2
310/155
395/210
90
0
9
20–30
Pizza
–
350-400 /
175–205
–
35
Braided Swiss loaf
1
2
195/90
340-410/170
–210
100
50
6
45
Stollen
1
2
300/150
265-320/130
–160
100
0
30
30
Streusel Cake
1
2
3
85/30
320/160
265-355/130
–180
100
90
0
30
25
10
Sweet rolls
1
2
3
4
105/40
125/50
395/200
395/200
100
100
50
0
8
2
10
8–13
Whole grain bread
1
2
3
4
105/40
125/50
410/210
375-420/190
–215
100
100
50
0
8
4
6
30
White bread
1
2
3
4
105/40
125/50
410/210
340-410/170
–210
100
100
50
0
8
4
6
30
