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TOP AND BOTTOM HEATER WITH FAN
This function is used for baking of all types
of pastry, for defrosting and for drying
fruits and vegetables. Before placing the
food into the preheated oven, wait for the
light to go off for the first time. For best
results, bake only on one shelf (level).
The oven should be preheated. Use the 2nd
or the 4th, counting from the bottom up.
2
4
Table for baking pastry with upper and lower heater and the fan
Type of pastry Guide level
(from the
bottom)
Temperature
(°C)
Cooking time
(minutes)
Marble cake 2 140-150 45-55
Cake in a rectangular baking
sheet
2 130-140 45-55
Cheesecake 2 130-140 55-65
Fruit cake – shortcrust 2 140-150 35-45
Sponge cake 2 140-150 25-35
Fruit cake, sponge 2 130-140 35-45
Sponge roll 2 140-150 15-25
Christmas loaf 2 130-140 50-60
Jelly-filled rolls (Buchtel) 2 150-160 25-35
Gugelhupf (Bundt cake) 2 130-140 40-50
Shortcrust biscuits 2 140-150 15-25
Pressed cookies * 2 130-140 10-15
Small pastries, leavened dough 2 140-150 15-20
Bread* 2 170-180 45-55
Quiche Lorraine 2 150-160 35-45
Apple strudel 2 150-160 40-50
Pizza* 2 180-190 10-20
Phyllo pastry 2 150-160 18-25
The symbol * means that the oven should be preheated using the selected cooking system.
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