22
USE
Table for baking
Hot air Conventional
Dish Temp ridge Temp ridge time in
in °C level
1
in °C level
1
Min.
Stir dough
Shortbread 150 - 170 2 160 - 180 2 50 - 60
Fruit-cake 150 - 170 2 160 - 180 2 70 - 80
Cake with nuts 150 - 170 2 160 - 180 2 60 - 70
Fruit pie baking tin 150 - 170 3 180 - 200 2, 3 35 - 45
Fruit-cake cake tin 150 - 170 3 160 - 180 3 45 - 55
Pie base 150 - 170 3 180 - 200 3 20 - 30
Small pastries 150 - 170 3 180 - 200 3 15 - 25
Sponges
Pie base 160 - 180 3 180 - 200 3 25 - 25
Sponges 160 - 180 3 190 - 210 3 15 - 20
Kneading dough
Cheesecake 150 - 170 2 180 - 200 2 70 -80
Biscuits 150 - 170 1,2,4 180 - 200 3 15 - 20
Crumble 150 - 170 3 180 - 200 3 40 - 50
Pie base 150 - 170 3 180 - 200 3 15 - 25
Dough with yeast
Fruit pie baking tin 160 - 180 3 190 - 210 3 40 - 50
Crumble 150 - 170 3 190 - 210 3 35 - 45
Apple pastry 150 - 170 3 170 - 190 3 20 - 30
Pizza 170 - 190 2 190 - 210 2 20 - 35
Choux pastry* 160 - 180 3 190 - 210 3 20 - 30
Puff pastry* 170 - 190 3 200 - 220 3 15 - 25
The figures in this table are guidelines.
1
shelf height from the bottom
*Pre-heat oven (shorten the indicated time by 10 minutes).
