Progress PCM43100X - Page 24

Food Function Temper-
ature
(°C)
Time (min) Shelf posi-
tion
Buttered almond cake /
sugar cakes
1)
Top / Bottom
Heat
190 - 210 20 - 30 2
Fruit flans (made with
yeast dough / sponge
mixture)
2)
True Fan
Cooking
150 - 160 35 - 55 3
Fruit flans (made with
yeast dough / sponge
mixture)
2)
Top / Bottom
Heat
170 35 - 55 1
Fruit flans made with
short pastry
True Fan
Cooking
160 - 170 40 - 80 3
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, custard)
1)
Top / Bottom
Heat
160 - 180 40 - 80 2
1)
Preheat the oven.
2)
Use a deep pan.
Biscuits
Food Function Temper-
ature
(°C)
Time (min) Shelf posi-
tion
Short pastry biscuits True Fan
Cooking
150 - 160 10 - 20 3
Short bread / Short
bread / Pastry Stripes
True Fan
Cooking
140 20 - 35 3
Short bread / Short
bread / Pastry Stripes
1)
Top / Bottom
Heat
160 20 - 30 2
Biscuits made with
sponge mixture
True Fan
Cooking
150 - 160 15 - 20 2
Pastries made with egg
white, meringues
True Fan
Cooking
80 - 100 120 - 150 1
Macaroons True Fan
Cooking
100 - 120 30 - 50 3
Biscuits made with yeast
dough
True Fan
Cooking
150 - 160 20 - 40 3
Puff pastries
1)
True Fan
Cooking
170 - 180 20 - 30 3
24 Progress