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442
Food
Function
Step
Temp. in °C Moisture
in %
Duration
in minutes
Sponge mix
Tray bake
Springform tin
Fan plus
Conventional heat
150–180
160–170
–
–
25
25–35
Puff pastry
Filled
Combi mode/Fan
plus
1
2
3
4
100
190–210
190–210
190–210
100
90
75
0
7
10
5
6
Biscuits*
Conventional heat
180
–
15
Choux pastry
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Combi mode/Fan
plus
150–185
–
50
Yeast dough
Bagels
Combi mode/Fan
plus
1
2
100
200
100
0
10
24
Baguettes, Spelt bread
Combi mode/Fan
plus
1
2
3
4
40
50
210
180–210
100
100
50
0
8
4
6
30
Butter cake
Combi mode/Con-
ventional
1
2
160
120–165
90
0
15
10
Croissants
Combi mode/Fan
plus
1
2
3
90
160
160–190
100
90
0
2
10
27
Triple grain bread
Combi mode/Fan
plus
1
2
3
30
150
150
100
50
0
15
10
100
Flat bread
Combi mode/Con-
ventional
1
2
3
4
40
50
210
155–190
100
100
0
0
10
2
6
25
Plaited loaf
Combi mode/Con-
ventional
1
2
3
4
40
50
200
160–200
100
100
50
0
8
2
10
12
Baking tables
The settings in the chart below are for guidance. You may wish to experiment with these in order to
achieve the results you want.
A range is quoted for some temperatures and durations. Here's an example of how to interpret this
range:
Temperature 160°C–170°C, Duration 25–35 minutes; for light browning use: 160°C and 25 minutes, for
medium browning use: 165°C and 30 minutes, for dark browning use: 170°C and 35 minutes.
