|
gas oven
|
electronic oven with
top-/ and bottom heat
|
electronic oven with heated air
|
Recommended for:
|
|
Level 1
|
100° - 120°
|
90° - 120°
|
Drying of pastries
|
|
Level 2
|
170°
|
140° - 160°
|
Cakes with sensitive covering (e. g. curd cakes)
|
|
Level 2
|
170° - 190°
|
150° - 170°
|
Creamed- and Sandcake, Biscuitcakes
|
|
Level 3
|
200°
|
170° - 190°
|
Sheed cake with cover, Choux pastry
|
|
Level 3-4
|
200° - 220°
|
170° - 190°
|
Small pastries, Puff pastry
|
|
Level 5-6
|
220° - 250°
|
200° - 230°
|
Pastry, which tolerates high temperatures (e. g. Pizza) and to escallop
|
