10.5 Baking on one shelf level
BAK‐
ING IN TINS
(°C)
(min)
Flan base - short
pastry, preheat the
empty oven
True Fan Cooking
170 - 180
10 - 25
2
Flan base -
sponge cake mix‐
ture
True Fan Cooking
150 - 170
20 - 25
2
Ring cake / Brio‐
che
True Fan Cooking
150 - 160
50 - 70
1
Madeira cake /
Fruit cakes
True Fan Cooking
140 - 160
70 - 90
1
Cheesecake
Conventional Cooking
170 - 190
60 - 90
1
Use the third shelf position.
Use the function: True Fan Cooking.
Use a baking tray.
CAKES / PASTRIES / BREADS
(°C)
(min)
Cake with crumble topping
150 - 160
20 - 40
Fruit flans (made of yeast dough / sponge cake mix‐
ture), use a deep pan
150
35 - 55
Fruit flans made of short pastry
160 - 170
40 - 80
Preheat the empty oven.
Use the function: Conventional Cooking.
Use a baking tray.
CAKES /
PASTRIES / BREADS (°C)
(min)
Swiss roll
180 - 200
10 - 20
3
Rye bread:
first: 230
20
1
then: 160 - 180
30 - 60
Buttered almond cake /
Sugar cakes
190 - 210
20 - 30
3
Cream puffs / Eclairs
190 - 210
20 - 35
3
Plaited bread / Bread
crown
170 - 190
30 - 40
3
42
ENGLISH
