Type of baking
Oven function
Shelf position
Temperature °C
Time in min.
Buttered almond
cake/sugar cakes
Conventional
Cooking
3
190
-
210
1)
20
-
30
Fruit flans (made
with yeast dough/
sponge mixture)
2)
True Fan Cooking
3
150
35
-
55
Fruit flans (made
with yeast dough/
sponge mixture)
2)
Conventional
Cooking
3
170
35
-
55
Fruit flans made
with short pastry
True Fan Cooking
3
160
-
170
40
-
80
Yeast cakes with
delicate toppings
(e. g, quark,
cream, custard)
Conventional
Cooking
3
160
-
180
1)
40
-
80
1) Pre
-
heat the oven
2) Use deep pan
Biscuits
Type of baking
Oven function
Shelf position
Temperature °C
Time in min.
Short pastry bis-
cuits
True Fan Cooking
3
150
-
160
10
-
20
Short bread/ Pas-
try Stripes
True Fan Cooking
3
140
20
-
35
Short bread/ Pas-
try Stripes
Conventional
Cooking
3
160
1)
20
-
30
Biscuits made
with sponge mix-
ture
True Fan Cooking
3
150
-
160
15
-
20
Pastries made
with egg white,
merungues
True Fan Cooking
3
80
-
100
120
-
150
Macaroons
True Fan Cooking
3
100
-
120
30
-
50
Biscuits made
with yeast dough
True Fan Cooking
3
150
-
160
20
-
40
Puff pastries
True Fan Cooking
3
170
-
180
1)
20
-
30
Rolls
True Fan Cooking
3
160
1)
10
-
25
Rolls
Conventional
Cooking
3
190
-
210
1)
10
-
25
Small cakes
(20per tray)
True Fan Cooking
3
150
1)
20
-
35
18
Helpful hints and tips