Operation Manual

44
Pizza, thin base with light topping (preheat) Pizza tray 1
%
270 10-20
Savoury pies* Springform tin 1
%
170-190 45-55
Cakes prepared on the tray Accessories Level Heating
type
Temperature
in °C
Time
in minutes
Dry layer sponge cake Universal tray 2
%
170-190 20-30
Universal tray + oven tray 3+1
›
160-170 30-40
Fruit or liquid layer sponge cake Universal tray 2
%
170-190 25-35
Universal tray + oven tray 3+1
›
140-160 40-50
Dry layer yeast dough Universal tray 3
%
170-180 25-35
Universal tray + oven tray 3+1
›
150-170 35-45
Fruit or liquid layer yeast dough Universal tray 3
%
160-180 40-50
Universal tray + oven tray 3+1
›
150-160 50-60
Lattice-topped shortcrust tart with dry layer Universal tray 1
%
180-200 20-30
Lattice-topped shortcrust tart with fruit or liquid
layer
Universal tray 2
%
160-180 60-70
Swiss quiche Universal tray 1
%
210-230 40-50
Swiss roll (preheat) Universal tray 2
%
170-190 15-20
Yeast plait made with 500 g of flour Universal tray 2
%
170-190 25-35
Bread roll made with 500 g of flour Universal tray 3
%
160-180 60-70
Bread roll made with 1 kg of flour Universal tray 3
%
150-170 90-100
Puff pastry, sweet Universal tray 2
%
190-210 55-65
Pizza Universal tray 2
%
200-220 25-35
Universal tray + oven tray 3+1
›
180-200 40-50
Flambéed tart (preheat) Universal tray 2
%
270 15-20
Börek Universal tray 2
%
190-200 40-55
Small pastries Accessories Level Heating
type
Temperature
in °C
Time
in minutes
Pastries and biscuits Universal tray 3
›
140-160 15-25
Universal tray + oven tray 3+1
›
130-150 25-35
2 oven trays + universal tray 5+3+1
›
130-150 25-40
Tea biscuits (preheat) Universal tray 3
%
140-150 30-40
Universal tray 3
›
140-150 20-30
Universal tray + oven tray 3+1
›
140-150 25-35
2 oven trays + universal tray 5+3+1
›
140-150 25-35
Macaroons Universal tray 2
%
110-130 30-40
Universal tray + oven tray 3+1
›
110-120 35-45
2 oven trays + universal tray 5+3+1
›
110-120 35-45
Meringues Universal tray 3
›
80-100 100-150
Tartlets Wire shelf and tartlet tin 3
%
180-200 20-25
2 wire shelves and tartlet tin 3+1
›
160-180 25-30
Ensaimada Universal tray 2
%
210-230 30-40
Puff pastry Universal tray 3
›
190-200 25-35
Universal tray + oven tray 3+1
›
190-200 30-40
2 oven trays + universal tray 5+3+1
›
170-180 35-45
Yeast dough pastry Universal tray 2
%
190-210 20-30
Universal tray + oven tray 3+1
›
160-180 25-35
Cakes in tins Cake tin Level Heating
type
Temperature
in °C
Time
in minutes
* Let the cake cool for 20 minutes with the oven switched off and closed.