34
Buttered almond cake/
sugar cakes
Conventional 3 190-210
1)
0:15-0:30
Fruit flans
(made with yeast dough/
sponge mixture)
2)
Professional hot
air
3 150 0:35-0:50
Fruit flans
(made with yeast dough/
sponge mixture)
2)
Conventional 3 170 0:35-0:50
Fruit flans made with
short pastry
Professional hot
air
3 160-170 0:40-1:20
Yeast cakes with delicate
toppings (e. g, quark,
cream, custard)
Conventional 3 160-180
1)
0:40-1:20
Pizza (with a lot of top-
ping)
2)
Professional hot
air
1 180-200
1)
0:30-1:00
Pizza (thin crust) Professional hot
air
1 200-220
1)
0:10-0:25
Unleavened bread Professional hot
air
1 200-220 0:08-0:15
Tarts (CH) Professional hot
air
1 180-200 0:35-0:50
Biscuits
Short pastry biscuits Professional hot
air
3 150-160 0:06-0:20
Viennese whirls Professional hot
air
3 140 0:20-0:30
Viennese whirls Conventional 3 160
1)
0:20-0:30
Biscuits made with
sponge mixture
Professional hot
air
3 150-160 0:15-0:20
Pastries made with egg
white, meringues
Professional hot
air
3 80-100 2:00-2:30
Macaroons Professional hot
air
3 100-120 0:30-0:60
Biscuits made with yeast
dough
Professional hot
air
3 150-160 0:20-0:40
Puff pastries Professional hot
air
3 170-180
1)
0:20-0:30
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.
To Next Page
Loading...
