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12
Helpful hints and tips
Cakes / pastries / breads on baking trays
Type of baking
Plaited bread /
bread crown
Christmas stollen
Bread (rye
bread):
1.
First part of
baking proc-
ess.
2.
Second part
of baking
process.
Cream puffs /
eclairs
Swiss roll
Cake with crum-
ble topping (dry)
Buttered almond
cake / sugar cakes
Fruit flans (made
with yeast
dough / sponge
2)
mixture)
Fruit flans (made
with yeast
dough / sponge
2)
mixture)
Fruit flans made
with short pastry
Yeast cakes with
delicate toppings
(e.g, quark, cream,
custard)
1) Preheat the oven
2) Use deep pan
Biscuits
Type of baking
Short pastry bis-
cuits
Oven function
Shelf position
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
Conventional
Cooking
True Fan Cooking
Conventional
Cooking
True Fan Cooking
Conventional
Cooking
True Fan Cooking
Conventional
Cooking
Oven function
Shelf position
True Fan Cooking
Temperature °C
3
170 - 190
2
160 - 180
1.
230
1
2.
160 - 180
3
190 - 210
3
180 - 200
3
150 - 160
3
190 - 210
3
150
3
170
3
160 - 170
3
160 - 180
Temperature °C
3
150 - 160
Time in min.
30 - 40
1)
50 - 70
1)
1.
20
2.
30 - 60
1)
20 - 35
1)
10 - 20
20 - 40
1)
20 - 30
35 - 55
35 - 55
40 - 80
1)
40 - 80
Time in min.
10 - 20
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