Operation Manual

Hot-air

Top and bottom heat

Cake/Baked product type Slide-in Temperature Baking Slide-in Temperature

level in ° C duration level in ° C

- in minutes

Yeast dough

Sheet cake with a dry topping

e.g. crumble

1 sheet 1 160 – 170 050 – 065 1 170 – 190

2 sheets 1 + 3 160 – 170 055 – 070 – –

Sheet cake with a moist topping

e.g. cream icing

1 sheet – – 080 – 100 1 170 – 180

Yeast dough ring and plait

(500g flour) 1 160 – 170 035 – 050 1 170 – 180

Low tin cake 1 160 – 170 035 – 050 1 170 – 180

High tin cake 1 160 – 170 040 – 050 1 170 – 180

Small cakes/pastries

Meringues 1 080 – 090 150 – 180 1 80 – 90

Puff pastry (pre-heating)

1 sheet 1 190 – 200 020 – 030 1 200 – 210

2 sheets 1 + 3 190 – 200 020 – 030 – –

Choux pastry (pre-heating)

1 sheet 1 200 – 210 030 – 040 1 200 – 210

2 sheets 1 + 3 200 – 210 030 – 040 – –

Cake mixture (e.g. muffins)

1 sheet 1 160 – 170 025 – 035 1 160 – 170

2 sheets 1 + 3 160 – 170 025 – 035 – –

Short pastry

(pre-heating)

(e.g. butter biscuits)

1 sheet 1 140 – 150 015 – 020 1 140 – 150

2 sheets 1 + 3 140 – 150 020 – 030 – –

Savouries

Pizza (pre-heating)

1 sheet 1 180 – 190 030 – 050 1 200 – 210

2 sheets 1 + 3 180 – 190 035 – 050 – –

Alsatian flammkuchen

(pre-heating) 1 190 – 200 015 – 025 1 200 – 220

Quiche (pre-heating) 1 180 – 190 040 – 050 1 200 – 220

Bread (pre-heating) 1 200 – 220 10 – 15 2 220 – 240

Short-term bake 1 200 010– 015 1 240

Fertigbacken 1 180 040 – 045 1 200