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Basic dough
Sponge mixture
Swiss roll
Sponge (6 eggs)
Sponge (3 eggs)
Yeast dough
Tray bake with dry topping,
e.g. crumble
H
1 level
H
2 levels
Savarin/plaited loaf (500 g)
Springform cake tin
Ring cake tin
* Preheat oven
Small baked items
Yeast dough
H
1 level
H
2 levels
Meringue mixture
H
1 level
H
2 levels
Puff pastry/choux pastry
H
1 level
H
2 levels
Rich sponge mixture, e.g. muffins
H
1 level
H
2 levels
Shortcrust pastry, e.g. butter biscuits
H
1 level
H
2 levels
* Preheat oven
3 Hot air
Shelf
Temperature
height
in °C
1
180 190*
1
150 160
1
150 160*
1
170 180
1 + 3
170 180
1
160 170
1
160 170
1
160 170
3 Hot air
Shelf
Temperature
height
in °C
1
160 170
1 + 3
160 170
1
80
1 + 3
80
1
190 210*
1 + 3
190 210*
1
150 160*
1 + 3
150 160*
1
140 150*
1 + 3
130 140*
% Top/bottom heat
Baking
Shelf
time in
height
minutes
10 15
1
30 45
2
20 30
2
45 55
1
50 60
-
35 45
1
30 40
2
35 45
2
% Top/bottom heat
Baking
Shelf
time in
height
minutes
15 25
2
20 30
-
130 150
2
150 170
-
20 30
1
25 35
-
25 35
1
30 40
-
15 20
2
20 25
-
Temperature
in °C
200 210*
160 170
160 170*
180 200
-
180 190
160 170
170 180
Temperature
in °C
180 190
-
80
-
200 220*
-
170 180*
-
150 160*
-
105
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