User manual

Cakes / pastries / breads on baking trays
Food Function Temperature
(°C)
Time (min) Shelf position
Plaited bread /
Bread crown
Conventional Cook-
ing
170 - 190 30 - 40 3
Christmas stollen Conventional Cook-
ing
160 - 180
1)
50 - 70 2
Bread (rye bread):
1. First part of
baking proce-
dure.
2. Second part of
baking proce-
dure.
Conventional Cook-
ing
1. 230
1)
2. 160 - 180
1. 20
2. 30 - 60
1
Cream puffs /
Eclairs
Conventional Cook-
ing
190 - 210
1)
20 - 35 3
Swiss roll Conventional Cook-
ing
180 - 200
1)
10 - 20 3
Cake with crumble
topping (dry)
True Fan Cooking 150 - 160 20 - 40 3
Buttered almond
cake / Sugar cakes
Conventional Cook-
ing
190 - 210
1)
20 - 30 3
Fruit flans (made
with yeast dough /
sponge mixture)
2)
True Fan Cooking 150 - 170 30 - 55 3
Fruit flans (made
with yeast dough /
sponge mixture)
2)
Conventional Cook-
ing
170 35 - 55 3
Fruit flans made with
short pastry
True Fan Cooking 160 - 170 40 - 80 3
Yeast cakes with
delicate toppings
(e.g. quark, cream,
custard)
Conventional Cook-
ing
160 - 180
1)
40 - 80 3
1) Preheat the oven.
2) Use a deep pan.
Steam oven User Manual 51