Philco POB 62 - Příručka (Stránka 69)

Type of baking Oven function Shelf position
Temperature
(°C)
Time (min)
Fruit flans (made
with yeast
dough / sponge
mixture)
2)
True Fan Cooking 3 150 35 - 55
Fruit flans (made
with yeast
dough / sponge
mixture)
2)
Conventional
Cooking
3 170 35 - 55
Fruit flans made
with short pastry
True Fan Cooking 3 160 - 170 40 - 80
Yeast cakes with
delicate toppings
(e.g. quark,
cream, custard)
Conventional
Cooking
3 160 - 180
1) 40 - 80
1) Preheat the oven.
2) Use deep pan.
Biscuits
Type of baking Oven function Shelf position
Temperature
(°C)
Time (min)
Short pastry bis-
cuits
True Fan Cooking 3 150 - 160 10 - 20
Short bread /
Short bread /
Pastry stripes
True Fan Cooking 3 140 20 - 35
Short bread /
Short bread /
Pastry stripes
Conventional
Cooking
3 160 1) 20 - 30
Biscuits made
with sponge mix-
ture
True Fan Cooking 3 150 - 160 15 - 20
Pastries made
with egg white /
Merungues
True Fan Cooking 3 80 - 100 120 - 150
Macaroons True Fan Cooking 3 100 - 120 30 - 50
Biscuits made
with yeast dough
True Fan Cooking 3 150 - 160 20 - 40
Puff pastries True Fan Cooking 3 170 - 180
1) 20 - 30
Rolls True Fan Cooking 3 160 1) 10 - 25
Rolls
Conventional
Cooking
3 190 - 210
1) 10 - 25
Small cakes /
Small cakes (20
per tray)
True Fan Cooking 3 150 1) 20 - 35
25