Operating Instructions
31
Shelf
Position
from the
Top
Tempera-
ture
ºC
Shelf
Position
from the
Top
Tempera-
ture
ºC
for both
functions
Hr.: Min.
Fruit Flan
(on yeast dough/sponge
base)
2
3. 150-170 3. 170-190 0:25-0:50
Fruit Flans on Shortcrust
Pastry Base
2
3. 160-170 3. 170-190 0:40-1:20
Flat Cakes with
Delicate Toppings
(e.g. curd cheese, cream,
Bienenstich)
3. 140-160 3. 160-180 0:40-1:20
Pizza & baking (with
deep topping)
2
5. 180-200 5.
190-210
1
0:30-1:00
Pizza & baking (thin) 5. 200-220 5.
230-300
1
0:10-0:25
Unleavened Bread 3. 200-220 3.
270-300
1
0:08-0:15
Wähen (CH) 3.
180-200
1
5.
210-230
1
0:35-0:50
Biscuits
Shortcrust Biscuits 3. 150-160 3.
170-190
1
0:06-0:20
Small Piped Biscuits 3. 140-150 3.
160-180
1
0:10-0:40
Sponge Fingers 3. 150-160 3. 170-190 0:15-0:20
Meringues 3. 80-100 3. 100-120 2:00-2:30
Macaroons 3. 100-120 3. 120-140 0:30-0:60
Small Pastries made with
Yeast Dough
3. 160-170 3. 170-190 0:20-0:40
Small Pastries made with
Puff Pastry
3.
170-180
1
3.
190-210
1
0:20-0:30
Bread Rolls 3.
180-200
1
5.
180-220
1
0:20-0:35
1) Pre-Heat the Oven
2) Use the combination/fat tray or fat tray!
The information given in bold shows you the best oven function to use in each
case.
Type of Cake or Pastry PIZZA & BAKING CONVENTIONAL Time
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