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Type of baking Oven function Oven level Temperature °C Time Hours:Mins.
Bread (rye bread)
1. First part of
baking proc-
ess.
2. Second part
of baking
proc- ess.
Conventional
Cooking
1
1.
230
1)
2. 160-180
1. 0:20
2. 0:30-1:00
Cream puffs/
eclairs
Conventional
Cooking
3
190-210
1)
0:20-0:35
Swiss roll Conventional
Cooking
3
180-200
1)
0:10-0:20
Cake with crum-
ble topping (dry)
True Fan Cooking 3 150-160 0:20-0:40
Buttered almond
cake/sugar cakes
Conventional
Cooking
3
190-210
1)
0:20-0:30
Fruit flans (made
with yeast dough/
sponge mixture)
2)
True Fan Cooking 3 150 0:35-0:50
Fruit flans (made
with yeast dough/
sponge mixture)
2)
Conventional
Cooking
3 170 0:35-0:50
Fruit flans made
with short pastry
True Fan Cooking 3 160-170 0:40-1:20
Yeast cakes with
delicate toppings
(e. g, quark,
cream, custard)
Conventional
Cooking
3
160-180
1)
0:40-1:20
1) Pre-heat the oven
2) Use deep pan
Biscuits
Type of baking Oven function Oven level Temperature °C Time Hours:Mins.
Short pastry bis-
cuits
True Fan Cooking 3 150-160 0:10-0:20
Short bread/ Pas-
try Stripes
True Fan Cooking 3 140 0:20-0:30
Short bread/ Pas-
try Stripes
Conventional
Cooking
3
160
1)
0:20-0:30
Biscuits made
with sponge mix-
ture
True Fan Cooking 3 150-160 0:15-0:20
16 Helpful hints and tips
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