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Uses, Tables and Tips28
Flan base  short pastry Fan cooking 3 170180
1)
0:100:25
Flan base  sponge mixture Fan cooking 3 150170 0:200:25
Apple pie Conventional 1 170190 0:501:00
Apple pie (2tins Ø20cm,
diagonally off set)
Fan cooking 1 160 1:101:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1 180 1:101:30
Savoury flan (e. g, quiche
lorraine)
Fan cooking 1 160180 0:301:10
Cheesecake Conventional 1 170190 1:001:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170190 0:300:40
Christmas stollen Conventional 3 160180
1)
0:401:00
Bread (rye bread)
first of all
then
Conventional 1
230
1)
160180
0:25
0:301:00
Cream puffs/eclairs Conventional 3 160170
1)
0:150:30
Swiss roll Conventional 3 180200
1)
0:100:20
Cake with crumble topping
(dry)
Fan cooking 3 150160 0:200:40
Buttered almond cake/sugar
cakes
Conventional 3 190210
1)
0:150:30
Fruit flans
(made with yeast dough/
sponge mixture)
2)
Fan cooking 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
Fan cooking 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)
Fan cooking 1 180200
1)
0:301:00
Pizza (thin crust) Fan cooking 1 200220
1)
0:100:25
Unleavened bread Fan cooking 1 200220 0:080:15
Tarts (CH) Fan cooking 1 180200 0:350:50
Biscuits
Type of
baking
Oven function
Oven
level
Temperature
°C
Time
Hr: Mins.