Operation Manual

134492
Pastry Guide
level
(from
below)
Temperature
(in °C)
Guide
level
(from
below)
Temperature
(in °C)
Baking
time
(in min.)
Sweet pastry
Marble cake, raisin cake 2 160-170 2 150-160 55-70
Square cake 2 160-170 2 150-160 60-70
Ring cake 2 160-170 2 150-160 45-60
Cheese cake (tart form) 2 170-180 3 150-160 60-80
Fruit cake 2 180-190 3 160-170 50-70
Fruit cake with icing 2 170-180 3 160-170 60-70
Sponge cake* 2 170-180 2 150-160 30-40
Sprinkled cake 3 180-190 3 160-170 25-35
Fruit cake, agitated dough 3 170-180 3 150-160 50-70
Cherry pie 3 180-200 3 150-160 30-50
Jelly roll* 3 180-190 3 160-170 15-25
Agitated dough cake 3 160-170 3 150-160 25-35
Plait bun 2 180-200 3 160-170 35-50
Christmas loaf 2 170-180 3 150-160 45-70
Apple strudel 2 180-200 3 170-180 40-60
Puff paste 2 170-180 3 150-160 40-60
Salted pastry
Quiche Lorraine 2 180-190 3 170-180 45-60
Pizza* 2 210-230 3 190-210 30-45
Bread 2 190-210 3 170-180 50-60
Rolls* 2 200-220 3 180-190 30-40
Cookies
Caraway cookies 3 170-180 3 150-160 15-25
Jet cookies* 3 170-180 3 150-160 18-25
Danish cookies 3 180-200 3 170-180 20-35
Flaky pastry 3 190-200 3 170-180 20-30
Cream puff 3 180-190 3 180-190 25-45
Deep frozen pastry
Apple, cheese strudel 2 180-200 3 170-180 50-70
Cheese cake 2 180-190 3 160-170 65-85
Pizza 2 200-220 3 170-180 20-30
French fries for oven* 2 200-220 3 170-180 20-35
Potato fries or oven 2 200-220 3 170-180 20-35
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