13Uses, Tables and Tips
Fruit flan
(made with yeast dough/
sponge mixture)
2)
CONVENTIONAL 3 170 40-50
Fruit flans made with short-
crust pastry
TRUE FAN 3 160-170 50-70
Flans with delicate toppings
(e.g. quark, cream, almond
slice)
CONVENTIONAL 3 160-180
1)
50-70
Pizza (with a lot of topping)
2)
TRUE FAN 1 180-200
1)
30-50
Pizza (thin crust) TRUE FAN 1 200-220
1)
15-25
Pitta bread TRUE FAN 1 200-220 10-20
Savoury Swiss tarts TRUE FAN 1 180-200 40-55
Fancy biscuits
Short pastry biscuits TRUE FAN 3 150-160 15-25
Piped biscuits TRUE FAN 3 140 25-35
Piped biscuits CONVENTIONAL 3 160
1)
20-30
Sponge biscuits TRUE FAN 3 160-170 15-25
Pastries made with egg
white, meringues
TRUE FAN 3 80-100 90-150
Macaroons TRUE FAN 3 100-120 60-90
Fancy biscuits with yeast
dough
MOIST FAN
COOKING
3 150-160 20-40
Puff pastries TRUE FAN 3 170-180
1)
20-30
Bread rolls TRUE FAN 3 180
1)
20-35
Bread rolls CONVENTIONAL 3 200
1)
20-35
Small cakes (20per tray) TRUE FAN 3 140
1)
20-30
Small cakes (20per tray) CONVENTIONAL 3 170
1)
20-30
1) Pre-heat oven
2) Use a plate or a drip pan
Type of
cake/pastry/biscuit/bread
Oven function
Oven
level
Temperature
°C
Time
Mins.
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