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CAKES /
PASTRIES /
BREADS
(°C) (min)
Buttered almond
cake / Sugar cakes
190 - 210 20 - 30 3
Cream puffs / Eclairs 190 - 210 20 - 35 3
Plaited bread / Bread
crown
170 - 190 30 - 40 3
Fruit flans (made of
yeast dough /
sponge cake mix‐
ture), use a deep
pan
170 35 - 55 3
Yeast cakes with del‐
icate toppings (e.g.
quark, cream, cus‐
tard)
160 - 180 40 - 80 3
Christstollen 160 - 180 50 - 70 2
Use the third shelf position.
BISCUITS
(°C) (min)
Short pastry biscuits True Fan Cooking 150 - 160 10 - 20
Rolls, preheat the empty
oven
True Fan Cooking 160 10 - 25
Biscuits made of sponge
cake mixture
True Fan Cooking 150 - 160 15 - 20
Puff pastries, preheat
the empty oven
True Fan Cooking 170 - 180 20 - 30
Biscuits made of yeast
dough
True Fan Cooking 150 - 160 20 - 40
Macaroons True Fan Cooking 100 - 120 30 - 50
Pastries made of egg
white / Meringues
True Fan Cooking 80 - 100 120 - 150
Rolls, preheat the empty
oven
Conventional
Cooking
190 - 210 10 - 25
10.6 Bakes and gratins
Use the first shelf position.
ENGLISH 21
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