29
Fruit flan
(with a yeast dough/sponge
base)
3 140-160 3 170-190 0:25-0:50
Fruit flan with shortcrust
pastry base
2
3 150- 170 3 170-190 0:40-1:20
Tarts baked with
delicate fillings
(e.g., curd cheese, cream.)
- - 3 170-190 0:40-1:20
Pizza (with deep topping)
2
1 180-200 1
190-210
1
0:30-1:00
Pizza (thin) - - 1
230-300
1
0:10-0:25
Unleavened Bread - - 1
275-300
1
0:08-0:15
Flat sweet or savoury pies 1 180-200 1 210-230 0:35-0:50
Biscuits
Shortbread biscuits
3
3 150-160 3
170-190
1
0:06-0:20
Small piped biscuits
3
3 140-150 3 160-180 0:10-0:40
Sponge fingers
3
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
3 150-160 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
170-190
1
3
180-220
1
0:20-0:35
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray alone
3) Baking on 2 levels possible Information printed in bold type indicates the
preferred oven function or temperature
Type of Cake or Pastry Hot Air H Conventional O Time
Shelf
Position
from
Bottom
Temper-
ature
ºC
Shelf
Position
from
Bottom
Tempera-
ture
ºC
For Both
Functions
Hours:
Mins.
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