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Verfügbare Sprachen
Verfügbare Sprachen
CAKES /
PASTRIES / BREADS
Swiss roll
Rye bread:
Buttered almond cake /
Sugar cakes
Cream puffs / Eclairs
Plaited bread / Bread
crown
Fruit flans (made of yeast
dough / sponge cake mix‐
ture), use a deep pan
Yeast cakes with delicate
toppings (e.g. quark,
cream, custard)
Christstollen
Use the third shelf position.
BISCUITS
Short pastry biscuits
Rolls, preheat the empty oven
Biscuits made of sponge cake
mixture
Puff pastries, preheat the emp‐
ty oven
Biscuits made of yeast dough
Macaroons
Pastries made of egg white /
Meringues
Rolls, preheat the empty oven
10.7 Bakes and gratins
Use the first shelf position.
(°C)
180 - 200
first: 230
then: 160 - 180
190 - 210
190 - 210
170 - 190
170
160 - 180
160 - 180
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
True Fan Cooking
Conventional Cooking
(min)
10 - 20
20
30 - 60
20 - 30
20 - 35
30 - 40
35 - 55
40 - 80
50 - 70
(°C)
150 - 160
160
150 - 160
170 - 180
150 - 160
100 - 120
80 - 100
190 - 210
3
1
3
3
3
3
3
2
(min)
10 - 20
10 - 25
15 - 20
20 - 30
20 - 40
30 - 50
120 - 150
10 - 25
ENGLISH
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