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Type of baking Oven function Shelf posi-
tion
Temperature (°C) Time (min)
Yeast cakes with delicate
toppings (e.g. quark, cream,
custard)
1)
Conventional
Cooking
2 160 - 180 40 - 80
Biscuits
Food Oven function Shelf posi-
tion
Temperature (°C) Time (min)
Short pastry biscuits True Fan Cooking 3 150 - 160 10 - 20
Short bread / Short bread /
Pastry Stripes
True Fan Cooking 3 140 20 - 35
Short bread / Short bread /
Pastry Stripes
1)
Conventional
Cooking
2 160 20 - 30
Biscuits made with sponge
mixture
True Fan Cooking 2 150 - 160 15 - 20
Pastries made with egg
white, meringues
True Fan Cooking 1 80 - 100 120 - 150
Macaroons True Fan Cooking 3 100 - 120 30 - 50
Biscuits made with yeast
dough
True Fan Cooking 3 150 - 160 20 - 40
Puff pastries
1)
True Fan Cooking 3 170 - 180 20 - 30
Rolls
1)
Conventional
Cooking
2 190 - 210 10 - 25
Small cakes / Small cakes
1)
True Fan Cooking 3 160 20 - 35
Small cakes / Small cakes
1)
Conventional
Cooking
2 170 20 - 35
Multileveled baking
Cakes / pastries / breads on baking trays
Type of baking True Fan Cooking
Shelf positions from bottom
2 shelf positions
Temperature (°C) Time (min)
Cream puffs / Eclairs
1)
1 / 3 160 - 180 25 - 45
Dry streusel cake 1 / 3 150 - 160 30 - 45
1) Preheat the oven.
Biscuits / small cakes / pastries / rolls
Type of baking True Fan Cooking
Shelf positions from bottom
2 shelf positions
Temperature (°C) Time (min)
Short pastry biscuits 1 / 3 150 - 160 20 - 40
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