443
Food
Function
Step
Temp. in °C Moisture
in %
Duration
in minutes
White bread in tin
Combi mode/Fan
plus
1
2
3
4
40
50
210
220
100
100
50
0
8
4
6
25–50
Herb rolls
Combi mode/Fan
RNWU|
1
2
155
200
90
0
9
15–25
Multigrain rolls
Combi mode/Fan
plus
1
2
155
210
90
0
9
20–30
Pizza/plum cake
Intensive bake
175–205
35
Plaited Swiss loaf
Combi mode/
Conventional
1
2
90
170–210
100
50
6
45
Stollen
Combi mode/Fan
plus
1
2
150
130–160
100
0
30
30
Streusel cake
Combi mode/Fan
plus
1
2
3
30
160
130–180
100
90
0
30
25
10
Sweet rolls
Combi mode/Con-
ventional
1
2
3
4
40
50
200
200
100
100
50
0
8
2
10
8–13
Wholemeal bread
Combi mode/Fan
plus
1
2
3
4
40
50
210
190–215
100
100
50
0
8
4
6
30
White bread
Combi mode/Fan
plus
1
2
3
4
40
50
210
170–210
100
100
50
0
8
4
6
30
White rolls
Combi mode/Fan
plus
1
2
155
200
90
0
9
20–30
Mixed wheatgrain bread
Combi mode/Fan
plus
1
2
3
4
40
50
210
180–220
100
100
50
0
8
4
6
30
Onion cake
Intensive bake
190
25–35
Shortcrust
Biscuits
Combi mode/Fan
plus
1
2
185
185
50
0
6
10–15
In tin with dry topping
Combi mode/Fan
plus
200
85
35
In tin with moist topping*
Combi mode/Fan
plus
1
2
210
190
0
0
15
20–30
1...,433,434,435,436,437,438,439,440,441,442 444,445,446,447,448,449,450,451,452,453,...459