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CAKES / PASTRIES / BREADS
Cake with crumble topping
Fruit flans (made of yeast dough / sponge
cake mixture), use a deep pan
Fruit flans made of short pastry
Preheat the empty oven.
Use the function: Conventional Cooking.
Use a baking tray.
CAKES /
PASTRIES /
BREADS
Swiss roll
Rye bread:
Buttered almond
cake / Sugar cakes
Cream puffs / Eclairs 190 - 210
Plaited bread / Bread
crown
Fruit flans (made of
yeast dough /
sponge cake mix‐
ture), use a deep
pan
Yeast cakes with del‐
icate toppings (e.g.
quark, cream, cus‐
tard)
Christstollen
Use the third shelf position.
(°C)
150 - 160
150
160 - 170
(°C)
180 - 200
first: 230
then: 160 - 180
190 - 210
170 - 190
170
160 - 180
160 - 180
(min)
10 - 20
20
30 - 60
20 - 30
20 - 35
30 - 40
35 - 55
40 - 80
50 - 70
ENGLISH
17
(min)
20 - 40
35 - 55
40 - 80
3
1
3
3
3
3
3
2