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Food Temperature
(°C)
Time (min) Shelf posi‐
tion
Butter / sugar cake
1)
180 - 200 15 - 30 2
Fruit flan (made with yeast
dough/sponge mixture)
160 - 180 25 - 50 2
Fruit flan made with short‐
crust pastry
170 - 190 40 - 80 2
Yeast cakes with delicate
toppings (e. g. quark, cream,
almond slice)
150 - 170 40 - 80 2
Pizza (with a lot of topping)
1)
190 - 210 20 - 40 2
Pizza (thin crust)
1)
230 12 - 20 2
Flat bread
1)
230 10 - 20 2
Swiss flaky pastry tarts 190 - 210 35 - 50 2
1)
Preheat the oven.
Biscuits
Food Temperature
(°C)
Time (min) Shelf posi‐
tion
Short pastry biscuits 160 - 180 6 - 20 2
Viennese whirls 160 10 - 40 2
Biscuits made with sponge
mixture
160 - 180 15 - 20 2
Pastries made with egg
white, meringues
80 - 100 120 - 150 2
Macaroons 100 - 120 30 - 60 2
Fancy yeast biscuits 160 - 180 20 - 40 2
Puff pastries
1)
180 - 200 20 - 30 2
Rolls 210 - 230 20 - 35 2
Small cakes / Small cakes
(20 per tray)
1)
170 20 - 30 2
1)
Preheat the oven.
12.5 Soufflés and au gratin
Use the function: True Fan Cooking.
ENGLISH 25
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