Food
Function
Temperature
(°C)
Time (min)
Shelf position
Swiss roll
Conventional
Cooking
180 - 200
1)
10 - 20
3
Cake with crum-
ble topping (dry)
True Fan Cook-
ing
150 - 160
20 - 40
3
Buttered al-
mond cake /
Sugar cakes
Conventional
Cooking
190 - 210
1)
20 - 30
3
Fruit flans (made
with yeast
dough / sponge
mixture)
2)
True Fan Cook-
ing
150
35 - 55
3
Fruit flans (made
with yeast
dough / sponge
mixture)
2)
Conventional
Cooking
170
35 - 55
3
Fruit flans made
with short pastry
True Fan Cook-
ing
160 - 170
40 - 80
3
Yeast cakes with
delicate top-
pings (e.g.
quark, cream,
custard)
Conventional
Cooking
160 - 180
1)
40 - 80
3
1)
Preheat the oven.
2)
Use a deep pan.
Biscuits
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Short pastry bis-
cuits
True Fan Cook-
ing
150 - 160
10 - 20
3
Short bread /
Short bread /
Pastry stripes
True Fan Cook-
ing
140
20 - 35
3
Short bread /
Short bread /
Pastry stripes
Conventional
Cooking
160
1)
20 - 30
3
Biscuits made
with sponge
mixture
True Fan Cook-
ing
150 - 160
15 - 20
3
ENGLISH
31
Summary of Contents for BS9314001M
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