GB
23
Oven cooking advice table
DISHES
EXAMPLES
FUNCTION
TEMPERATURE
SUPPORT
Biscuit
cakes
(without
yeast)
sponge
cake,
sponge
fingers,
swirled
biscuits,
brownies,
etc.
Baked
desserts
(or
Multilevel)
200
°C
cake
tin
on
dripping
pan
Sponge
cake
made
with
yoghurt
and
pound
cake
(with
baking
powder)
fruit-filled
sponge
cake
made
with
yoghurt,
marble
cake,
pound
cake,
etc.
Baked
desserts
(or
Multilevel)
160
°C
cake
tin
on
dripping
pan
Fruit
tarts
(shortcrust
pastry
or
puff
pastry,
with
or
without
flan
filling)
apple
tart,
mirabelle
plum
tart,
pear
tart,
etc.
Pies
220
°C
cake
tin
on
dripping
pan
W
hite
cheese
tart
Pies
200
°C
cake
tin
on
dripping
pan
Tarts
made
using
leavened
dough
sugar
pie,
fruit
brioche
loaf,
etc.
Brioche
180
°C
cake
tin
on
dripping
pan
Tart
cases
(sweet
crumbly
pastry)
fresh
fruit
tarts
(strawberry,
raspberry,
etc.)
Pies
180
°C
cake
tin
on
dripping
pan
(with
baking
beans
weighing
down
the
pastry)
Pies
(shortcrust
or
puff
pastry)
pear
pie,
etc.
Pies
220
°C
cake
tin
on
dripping
pan
Cream
puffs
profiteroles,
mini
cream
puffs,
cream
puffs,
Paris-Brest
pastry
dessert,
Saint
Honoré
cake,
etc.
Baked
desserts
(or
Multilevel)
1
9
0
°C
on
dripping
pan
Puff
pastry
apple
puffs,
country-style
tarts,
pastries,
etc.
Baked
desserts
(or
Multilevel)
200
°C
on
dripping
pan
Mini
sweet
pastries
(natural
yeast)
croissants,
sugar
pie,
plain
brioche
(no
filling),
mini
savarin
cakes,
etc.
Brioche
180
°C
on
dripping
pan
BA
K
ED
DE
S
S
E
RT
S
Large
sweet
pastries
(natural
yeast)
K
ugelhopf,
brioche,
panettone,
sweet
bread,
etc.
Brioche
160
°C
on
dripping
pan
or
cake
tin
on
dripping
pan
Biscuit
dough
biscuits
in
paper
trays,
scooping
biscuits,
etc.
Baked
desserts
(or
Multilevel)
180
°C
on
dripping
pan
Sweet
crumbly
dough
shortbread,
spritz
biscuits,
plain
biscuits,
etc.
Baked
desserts
(or
Multilevel)
200
°C
on
dripping
pan
Puff
pastry
various
types
of
puff
pastry
dessert,
etc.
Baked
desserts
(or
Multilevel)
200
°C
on
dripping
pan
Amaretti,
coconut
balls
coconut
or
almond
amaretti
Baked
desserts
(or
Multilevel)
180
°C
on
dripping
pan
Leavened
dough
mini-brioches,
mini-croissants,
etc.
Brioche
180
°C
on
dripping
pan
W
hite
meringues
W
hite
meringues
(or
Multilevel)
7
0
°C
on
dripping
pan
S
W
EE
T
BI
TE
S
Golden
meringues
Golden
meringues
(or
Multilevel)
110
°C
on
dripping
pan
Pudding
pudding
made
with
bread
or
brioche,
rice
pudding
Baked
desserts
(or
Multilevel)
1
9
0
°C
cake
tin
on
dripping
pan
Cream
desserts
and
flans,
semolina
cr
è
me
caramel,
cr
è
me
br
û
lée,
chocolate
flan,
etc.
Baked
desserts
(or
Multilevel)
160
°C
moulds
or
baking
dish
on
dripping
pan
(bain-marie
on
dripping
pan)
Rice
desserts
riz
condé
rice
pudding,
Imperial
rice
pudding,
etc.
Baked
desserts
(or
Multilevel)
180
°C
cake
tin
on
dripping
pan
D
E
SSER
TS
Soufflé
liqueur
soufflé,
fruit
soufflé,
etc.
Baked
desserts
(or
Multilevel)
200
°C
cake
tin
on
dripping
pan
Stuffed
or
foil-baked
fruit
baked
apples,
etc.
Multilevel
200
°C
cake
tin
or
foil
pouch
on
dripping
pan
FR
U
IT
Fruit
layer
(with
sabayon)
fresh
fruit
layer
Grill
250
°C
tray
on
grill
DISHES EXAMPLES
FUNCTION
TEMPERATURE
SUPPORT
Yoghurt
Traditional oven
50 °C
baking dish on dripping pan
Dried foods
mushrooms, herbs, sliced fruit or vegetables,
etc.
Multilevel
60 °C
on grill
Sterilisation
jar for fruit in syrup, etc.
Sterilisation
(or Multilevel)
130 °C
jars on dripping pan
Reheating dishes
pre-cooked dishes
(home-made or ready meals)
Reheating dishes
(or Multilevel)
140 °C
tray on dripping pan
VA
R
IO
U
S
Homemade bread
Multilevel
250 °C for 10
minutes
210 °C until cooking
has finished
on dripping pan