Type of bak-
ing
Oven func-
tion
Shelf posi-
tion
Temperature
°F
Time in min.
Buttered al-
mond cake /
sugar cakes
Conventional
Cooking
3
380 - 410
1)
20 - 30
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
True Fan
Cooking
3
300
35 - 55
Fruit flans
(made with
yeast dough /
sponge mix-
ture)
2)
Conventional
Cooking
3
340
35 - 55
Fruit flans
made with
short pastry
True Fan
Cooking
3
320 - 340
40 - 80
Yeast cakes
with delicate
toppings (e.g,
quark, cream,
custard)
Conventional
Cooking
3
320 - 360
1)
40 - 80
1)
Preheat the oven
2)
Use deep pan
Biscuits
Type of bak-
ing
Oven func-
tion
Shelf posi-
tion
Temperature
°F
Time in min.
Short pastry
biscuits
True Fan
Cooking
3
300 - 320
10 - 20
Short bread /
Short bread /
Pastry Stripes
True Fan
Cooking
3
280
20 - 35
Short bread /
Short bread /
Pastry Stripes
Conventional
Cooking
3
320
1)
20 - 30
Biscuits made
with sponge
mixture
True Fan
Cooking
3
300 - 320
15 - 20
Pastries made
with egg
white, merun-
gues
True Fan
Cooking
3
180 - 210
120 - 150
Macaroons
True Fan
Cooking
3
210 - 250
30 - 50
ENGLISH
23
Summary of Contents for BP7304001
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