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Cakes / pastries / breads on baking trays
Food Function Temperature
(°C)
Time (min) Shelf position
Plaited bread /
Bread crown
Conventional
Cooking
170 - 190 30 - 40 3
Christmas stol-
len
Conventional
Cooking
160 - 180
1)
50 - 70 2
Bread (rye
bread):
1. First 20 mi-
nutes:
2. After that
reduce to:
Conventional
Cooking
1. 230
1)
2. 160 - 180
1. 20
2. 30 - 60
1
Cream puffs /
Eclairs
Conventional
Cooking
190 - 210
1)
20 - 35 3
Swiss roll Conventional
Cooking
180 - 200
1)
10 - 20 3
Cake with crum-
ble topping (dry)
True Fan Cook-
ing
150 - 160 20 - 40 3
Buttered al-
mond cake /
Sugar cakes
Conventional
Cooking
190 - 210
1)
20 - 30 3
Fruit flans Conventional
Cooking
180 35 - 55 3
Yeast cakes with
toppings (e.g.
quark, cream,
custard)
Conventional
Cooking
160 - 180
1)
40 - 60 3
1)
Preheat the oven.
Biscuits
Food Function Temperature
(°C)
Time (min) Shelf position
Short pastry /
sponge mixture
True Fan Cook-
ing
150 - 160 15 - 25 3
Meringues True Fan Cook-
ing
80 - 100 120 - 150 3
Macaroons True Fan Cook-
ing
100 - 120 30 - 50 3
Yeast dough
biscuits
True Fan Cook-
ing
150 - 160 20 - 40 3
ENGLISH 25
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