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Food Function Tempera‐
ture (°C)
Time (min) Shelf posi‐
tion
Biscuits made with
sponge mixture
True Fan
Cooking
150 - 160 15 - 20 1
Pastries made with
egg white, meringues
True Fan
Cooking
80 - 100 120 - 150 1
Macaroons True Fan
Cooking
100 - 120 30 - 50 1
Biscuits made with
yeast dough
True Fan
Cooking
150 - 160 20 - 40 1
Puff pastries
1)
True Fan
Cooking
170 - 180 20 - 30 1
Rolls
1)
Conventional
Cooking
190 - 210 10 - 25 2
Small cakes / Small
cakes
1)
True Fan
Cooking
160 20 - 35 3
Small cakes / Small
cakes
1)
Conventional
Cooking
170 20 - 35 2
1)
Preheat the oven.
11.8 Bakes and gratins
Food Function Temperature
(°C)
Time (min) Shelf position
Pasta bake Conventional
Cooking
180 - 200 45 - 60 1
Lasagne Conventional
Cooking
180 - 200 25 - 40 1
Vegetables au
gratin
1)
Turbo Grilling 210 - 230 10 - 20 1
Baguettes with
melted cheese
True Fan Cook‐
ing
160 - 170 15 - 30 1
Milk rice Conventional
Cooking
180 - 200 40 - 60 1
Fish bakes Conventional
Cooking
180 - 200 30 - 60 1
Stuffed vegeta‐
bles
True Fan Cook‐
ing
160 - 170 30 - 60 1
1)
Preheat the oven.
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