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Type of cake or pastry
Fruit flan (with a yeast
dough/sponge base)
Fruit flans on shortcrust
pastry base
Tarts with delicate fillings
(e.g., curd cheese, cream,
sugar-topped cakes)
Pizza (with deep topping)
Pizza (thin)
Unleavened bread
Flat sweet or savoury
pies
Biscuits
Shortcrust biscuits
Small piped biscuits
Sponge fingers
Meringues
Macaroons
Small pastries made with
yeast dough
Small pastries made with
puff pastry
Bread rolls
1) Pre-heat the oven
2) Use the combination/fat tray or the fat tray!
Information printed in bold type indicates the preferred oven function in each
case.
32
Pizza & baking S
Shelf
position
from
bottom
3
2
3
1
-
2
1
1
1
1
3
3
3
3
3
3
3
3
Conventional O
Tempera-
Shelf po-
ture
sition
ºC
from
bottom
150-170
3
160-170
3
-
3
180-200
1
200-220
1
200-220
1
180-200
1
150-160
3
140-150
3
150-160
3
80-100
3
100-120
3
160-170
3
1
3
170-180
1
3
180-200
Time
Tempera-
For both
ture
functions
ºC
Hrs.: Mins.
170-190
0:25-0:50
170-190
0:40-1:20
1
0:40-1:20
160-180
1
0:30-1:00
190-210
1
0:10-0:25
230-300
1
0:08-0:15
270-300
210-230
0:35-0:50
1
0:06-0:20
170-190
160-180
0:10-0:40
170-190
0:15-0:20
100-120
2:00-2:30
120-140
0:30-0:60
170-190
0:20-0:40
1
0:20-0:30
190-210
1
0:20-0:35
180-220
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