Progress PHN3325X User Manual download pdf (Page 17)

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

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