Operation Manual
42
Shortcrust pastry
Tray bake with dry topping, e.g. crumble 1 160 170 45 - 55 1 190 200
1 + 3 160 170 60 70 - -
Tray bake with moist topping, e.g. egg custard 1 160 170 70 80 1 180 190
Springform cake tin, e.g. sponge base cheesecake 1 160 - 180 50 - 90 2 160 - 180
Flan tin 1 160 170* 25 35 2 170 180*
Sponge mixture
Swiss roll 1 180 190* 10 15 1 200 210*
Sponge (6 eggs) 1 150 160 30 45 2 160 170
Sponge (3 eggs) 1 150 160* 20 30 2 160 170*
Yeast dough
Tray bake with dry topping, e.g. crumble 1 170 180 45 - 55 1 190 200
1 + 3 170 180 50 - 60 - -
Savarin/plaited loaf (500 g) 1 160 170 35 45 1 180 190
Springform cake tin 1 160 170 30 40 2 160 170
Ring cake tin 1 160 170 35 45 2 170 180
3 Hot air % Top/bottom heat
Small baked items Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
Yeast dough 1 160 170 15 25 2 180 190
1 + 3 160
170 20 30 - -
Meringue mixture 1 80 130 - 150 2 80
1 + 3 80 150 - 170 - -
Puff pastry/choux pastry 1 190 210* 20 30 1 200 220*
1 + 3 190 210* 25 35 - -
Sponge mixture, e.g. muffins 1 150 160* 25 35 1 170 180*
1 + 3 150 160* 30 40 - -
Shortcrust pastry, e.g. butter biscuits 1 140 150* 15 - 20 2 150 160*
1 + 3 130 140* 20 25 - -
* Preheat oven
3 Hot air % Top/bottom heat
Bread/bread rolls Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
White bread (without a tin) 1 230* 20 30 1 240*
White bread (loaf tin) 1 230* 20 30 2 240*
Multigrain bread, initial baking stage (without a tin) 1 220* 10 15 1 240*
Multigrain bread, final baking stage (without a tin) 1 180* 20 30 1 200*
Multigrain bread, initial baking stage (in loaf tin) 1 220* 10 15 2 240*
Multigrain bread, final baking stage (in loaf tin) 1 180* 20 30 2 200*
Bread rolls 1 220* 15 25 1 240*
Flatbread 1 220* 15 25 1 240*
* Preheat oven
3 Hot air % Top/bottom heat
Basic dough Shelf
height
Temperature
in °C
Baking time in
minutes
Shelf
height
Temperature
in °C
* Preheat oven