Cakes prepared on the tray
Dry layer sponge cake
Fruit or liquid layer sponge cake
Dry layer yeast dough
Fruit or liquid layer yeast dough
Lattice-topped shortcrust tart with dry layer
Lattice-topped shortcrust tart with fruit or liquid layer
Swiss quiche
Swiss roll (preheat)
Yeast plait made with 500 g of flour
Bread roll made with 500 g of flour
Bread roll made with 1 kg of flour
Puff pastry, sweet
Pizza
Flambéed tart (preheat)
Börek
Small pastries
Pastries and biscuits
Tea biscuits (preheat)
Macaroons
Meringues
Tartlets
Ensaimada
Puff pastry
Yeast dough pastry
Accessories
Universal tray
Universal tray + oven tray 3+1
Universal tray
Universal tray + oven tray 3+1
Universal tray
Universal tray + oven tray 3+1
Universal tray
Universal tray + oven tray 3+1
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray
Universal tray + oven tray 3+1
Universal tray
Universal tray
Accessories
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Wire shelf and tartlet tin
2 wire shelves and tartlet tin
Universal tray
Universal tray
Universal tray + oven tray
2 oven trays + universal tray
Universal tray
Universal tray + oven tray
Level
Heating
Temperature
type
in °C
2
170-190
%
160-170
›
2
170-190
%
140-160
›
3
170-180
%
150-170
›
3
160-180
%
150-160
›
1
180-200
%
2
160-180
%
1
210-230
%
2
170-190
%
2
170-190
%
3
160-180
%
3
150-170
%
2
190-210
%
2
200-220
%
180-200
›
2
270
%
2
190-200
%
Level
Heating
Temperature
type
in °C
3
140-160
›
3+1
130-150
›
5+3+1
130-150
›
3
140-150
%
3
140-150
›
3+1
140-150
›
5+3+1
140-150
›
2
110-130
%
3+1
110-120
›
5+3+1
110-120
›
3
80-100
›
3
180-200
%
3+1
160-180
›
2
210-230
%
3
190-200
›
3+1
190-200
›
5+3+1
170-180
›
2
190-210
%
3+1
160-180
›
Time
in minutes
20-30
30-40
25-35
40-50
25-35
35-45
40-50
50-60
20-30
60-70
40-50
15-20
25-35
60-70
90-100
55-65
25-35
40-50
15-20
40-55
Time
in minutes
15-25
25-35
25-40
30-40
20-30
25-35
25-35
30-40
35-45
35-45
100-150
20-25
25-30
30-40
25-35
30-40
35-45
20-30
25-35
41