Food Function Temperature
(°F )
Time (min) Shelf position
Bread (rye
bread):
1. First part of
baking proc-
ess.
2. Second part
of baking
process.
Top / Bottom
Heat
1. 450
1)
2. 320 - 360
1. 20
2. 30 - 60
1
Cream puffs /
eclairs
Top / Bottom
Heat
380 - 410
1)
20 - 35 3
Swiss roll Top / Bottom
Heat
360 - 400
1)
10 - 20 3
Cake with crum-
ble topping (dry)
True Fan Cook-
ing
300 - 320 20 - 40 3
Buttered al-
mond cake /
sugar cakes
Top / Bottom
Heat
380 - 410
1)
20 - 30 3
Fruit flans (made
with yeast
dough / sponge
mixture)
2)
True Fan Cook-
ing
300 35 - 55 3
Fruit flans (made
with yeast
dough / sponge
mixture)
2)
Top / Bottom
Heat
340 35 - 55 3
Fruit flans made
with short pastry
True Fan Cook-
ing
320 - 340 40 - 80 3
Yeast cakes with
delicate top-
pings (e.g,
quark, cream,
custard)
Top / Bottom
Heat
320 - 360
1)
40 - 80 3
1)
Preheat the oven.
2)
Use a deep pan.
Biscuits
Food Function Temperature
(°F )
Time (min) Shelf position
Short pastry bis-
cuits
True Fan Cook-
ing
300 - 320 10 - 20 3
ENGLISH 17
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