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Cooking charts
107
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
[°C]
[min]
CF
Choux buns (1tray)
160–170 – 2 30–40
160–170 – 2
25–35
1
2
Palermo style pastry puffs (1tray)
180–190 – 2 20–30 –
Palermo style pastry puffs (2trays)
180–190 – 1+3
20–30
3
–
Macaroons (1tray)
120–130 – 2 25–50
Macaroons (2trays)
120–130 – 1+3
25–50
3
Meringue/pavlova (1tray, 6pcs,
6cm each)
80–100 – 2 120–150
Meringue/pavlova (2trays, each with
6pcs, 6cm each)
80–100 – 1+3 150–180
Function, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, Fan plus, Moisture plus+Fan plus, On, –Off
1
Release1 burst of steam 8minutes into the cooking programme.
2
Turn on the crisp function 15minutes into the cooking duration.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
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