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CAKES / PASTRIES / BREADS ON BAKING TRAYS
Preheat the empty oven unless specified otherwise.
(°C) (min)
Christstollen Conventional
Cooking
160 - 180 50 - 70 2
Rye bread: Conventional
Cooking
first: 230 20 1
then: 160 - 180 30 - 60
Cream puffs /
Eclairs
Conventional
Cooking
190 - 210 20 - 35 3
Swiss roll, Conventional
Cooking
180 - 200 10 - 20 3
Cake with crumble
topping, preheat-
ing is not needed
True Fan Cook-
ing
150 - 160 20 - 40 3
Buttered almond
cake / Sugar cakes
Conventional
Cooking
190 - 210 20 - 30 3
Fruit flans, pre-
heating is not nee-
ded
Conventional
Cooking
180 35 - 55 3
Yeast cakes with
delicate toppings
(e.g. quark, cream,
custard)
Conventional
Cooking
160 - 180 40 - 60 3
BISCUITS
Use the third shelf position.
(°C) (min)
Short pastry / Sponge
cake mixture
True Fan Cooking 150 - 160 15 - 25
Meringues True Fan Cooking 80 - 100 120 - 150
ENGLISH 31
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