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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