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32
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CAKE / PASTRIES / BREADS ON BAKING TRAYS
Preheat the empty oven.
Buttered almond cake /
Sugar cakes
Fruit flans (made of yeast
dough / sponge cake mix-
ture)
Fruit flans (made of yeast
dough / sponge cake mix-
ture)
Fruit flans made of short
pastry
Yeast cakes with delicate
toppings (e.g. quark, cream,
custard)
BISCUITS
Use the second shelf position.
Short pastry biscuits
Short pastry / Pastry strips
Short pastry / Pastry strips, pre-
heat the empty oven
Biscuits made of sponge cake
mixture
Pastries made of egg white
Macaroons
Biscuits made of yeast dough
Puff pastries, preheat the empty
oven
Conventional
190 - 210
Cooking
True Fan Cooking
150 - 170
Conventional
170
Cooking
True Fan Cooking
160 - 170
Conventional
160 - 180
Cooking
True Fan Cooking
True Fan Cooking
Conventional Cook-
ing
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
(°C)
(min)
20 - 30
30 - 55
35 - 55
40 - 80
40 - 80
(°C)
150 - 160
15 - 25
140
20 - 35
160
20 - 30
150 - 160
15 - 20
80 - 100
120 - 150
100 - 120
30 - 50
150 - 160
20 - 40
170 - 180
20 - 30
2
2
2
2
2
(min)
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