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English 25
Pastry crust
Springform cake pan (level 2)
True Convection
300 – 320
Û
F
(150 – 160
Û
C)
40 – 50 min.
Swiss flan
Springform cake pan (level 2)
True Convection
360 – 375
Û
F
(180 – 175
Û
C)
35 – 60 min.
Bundt
®
Bundt
®
cake pan (level 2)
True Convection
325 – 350
Û
F
(163 – 177
Û
C)
35 – 45 min.
Savory cakes
Quiche dish (level 2)
True Convection
360 – 375
Û
F
(180 – 175
Û
C)
35 – 60 min.
Apple tart
Flan base cake pan (level 2)
True Convection
340 – 375
Û
F
(170 – 190
Û
C)
35 – 50 min.
Sheet cakes
Yeast cake
Baking pan (level 2)
Steam
Convection/
True Convection
300 – 320
Û
F
(150 – 160
Û
C)/
300 – 320
Û
F
(150 – 160
Û
C)
35 – 45 min.
35 – 45 min.
Swiss roll
Baking pan (level 2)
True Convection
360 – 375
Û
F
(180 – 175
Û
C)
10 – 15 min.
Braided loaf
Baking pan (level 2)
Steam
Convection
300 – 320
Û
F
(150 – 160
Û
C)
25 – 35 min.
Strudel, sweet
Baking pan (level 2)
Steam
Convection
320 – 360
Û
F
(160 – 180
Û
C)
40 – 60 min.
Bread, Bread Rolls
White bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level 2)
Steam
Convection/
True Convection
390 – 410
Û
F
(200 – 210
Û
C)/
320 – 340
Û
F
(160 – 170
Û
C)
15 – 20 min./
20 – 25 min.
Sourdough bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level 2)
Steam
Convection/
True Convection
390 – 410
Û
F
(200 – 210
Û
C)/
300 – 320
Û
F
(150 – 160
Û
C)
15 – 20 min./
40 – 60 min.
Multigrain bread,
1.7 lbs. (0.75 kg) flour
Baking pan +
parchment paper (level 2)
Steam
Convection/
True Convection
390 – 430
Û
F
(200 – 220
Û
C)/
320 – 340
Û
F
(160 – 170
Û
C)
15 – 20 min./
25 – 40 min.
Whole grain bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level 2)
Steam
Convection/
True Convection
390 – 430
Û
F
(200 – 220
Û
C)/
285 – 300
Û
F
(140 – 150
Û
C)
20 – 30 min./
40 – 60 min.
Rye bread, 1.7 lbs.
(0.75 kg) flour
Baking pan +
parchment paper (level 2)
Steam
Convection/
True Convection
390 – 430
Û
F
(200 – 220
Û
C)/
300 – 320
Û
F
(150 – 160
Û
C)
20 – 30 min./
50 – 60 min.
Bread rolls, 0.15 lbs. (70 g)
each, unbaked
Baking pan +
parchment paper (level 2)
Steam
Convection
375 – 390
Û
F
(190 – 200
Û
C)
25 – 30 min.
Bread rolls made with sweet
yeast dough, 0.15 lbs. (70 g)
each, unbaked
Baking pan +
parchment paper (level 2)
Steam
Convection
340 – 360
Û
F
(170 – 180
Û
C)
20 – 30 min.
Food
Accessories
Oven Mode
Temperature
Cooking Time