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14
Helpful hints and tips
Type of baking
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 mixture)
2)
Fruit flans (made
with yeast dough/
sponge mixture)
2)
Fruit flans made
with short pastry
Yeast cakes with
delicate toppings
(e. g, quark,
cream, custard)
1) Pre-heat the oven
2) Use deep pan
Biscuits
Type of baking
Short pastry bis-
cuits
Short bread/ Pas-
try Stripes
Short bread/ Pas-
try Stripes
Biscuits made
with sponge mix-
ture
Oven function
Shelf position
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
True Fan Cooking
Conventional
Cooking
True Fan Cooking
Temperature °C
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
3
140
3
160
3
150 - 160
Time in min.
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
20 - 35
1)
20 - 30
15 - 20
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