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Food
Function
Temperature (°C)
Time (min)
Shelf position
Ring cake (sponge) 6-8 inch
True Fan Cooking
140 - 160
30 - 40
3
Brioche 450g loaf tin
True Fan Cooking
160 - 180
30 - 40
3
Madeira cake / Fruit cakes
True Fan Cooking
140 - 160
70 - 90
2 - 3
Fatless sponge cake
True Fan Cooking
140 - 150
35 - 50
3
Fatless sponge cake
Conventional Cooking
160
35 - 50
3
Flan base - short pastry
True Fan Cooking
170 - 180
1)
10 - 25
3
Flan base - sponge mixture
True Fan Cooking
150 - 170
20 - 25
3
Apple pie / Apple pie (2 tins
Ø20 cm, diagonally off set)
True Fan Cooking
160
60 - 90
3
Apple pie / Apple pie (2 tins
Ø20 cm, diagonally off set)
Conventional Cooking
180
70 - 90
3
Cheesecake
Conventional Cooking
170 - 190
60 - 90
2 - 3
Food
Function
Temperature (°C)
Time (min)
Shelf position
Plaited bread / Bread crown
Conventional Cooking
170 - 190
30 - 40
3
Christmas stollen
Conventional Cooking
160 - 180
50 - 70
3
Bread (rye bread):
1. First part of baking procedure.
2. Second part of baking
procedure.
Conventional Cooking
180 - 200
180 - 200
25 - 50
30 - 50
2 - 3
Cream puffs / Eclairs
Conventional Cooking
190 - 210
20 - 35
3
Swiss roll
Conventional Cooking
180 - 200
10 - 20
3
Cake with crumble
topping (dry) 8”
True Fan Cooking
160 - 170
20 - 40
3
Buttered almond cake 8”
Sugar cakes
Conventional Cooking
150 - 160
20 - 30
3
Fruit flans (made with yeast
dough / sponge mixture)
2)
True Fan Cooking
160 - 170
35 - 55
3
Fruit flans (made with yeast
dough / sponge mixture)
2)
Conventional Cooking
160 - 170
35 - 55
3
Yeast cakes with delicate
toppings (e.g. quark, cream,
custard)
Conventional Cooking
160 - 180
40 - 80
3
Preheat the oven.
2)
Use a deep pan.
10.3 Baking on single level
Baking in tins
Cakes / pastries / breads on baking trays