| 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 |
