Belling FSE 60 I, Service Manual, Page: 34 / 98

29
USING THE OVENS
Baking guide
Dish Recommended Suggested Approximate
temperature ˚ C shelf cooking time
position (preheated oven)
Fanned Conventional (counted from bottom up)
Scones 180 220 3 & 5 8 - 15
Meringues 110 110 1 2 - 3 hrs
Cakes
Small cakes 160 190 2 & 4 15 - 25 mins
Whisked sponge 160 190 3 15 - 20 mins
Swiss roll 170 200 3 10 - 12 mins
Victoria sandwich 160 180 3 20 - 30 mins
(2 x 180mm / 7”)
Genoese sponge
160 180 3 20 - 25 mins
Madeira (180mm / 7”) 160 180 2 1hr - 1
1
⁄
4
hrs
Semi rich fruit cake 130 150 2 2
1
⁄
2
- 3hrs
(205mm /8”)
Christmas cake
depending on 2 depending on
(205mm / 8”) recipe recipe
Dundee cake 130 150 2 2
1
⁄
2
- 3hrs
(205mm / 8”)
Pastry
Flaky / Puff 180 220 top - middle depending on
Shortcrust 170 200 top - middle recipe and type
Choux 170 200 top - middle of filling
Plate tarts 170 200 top - middle
(2 x 180mm / 7”)
Biscuits
Shortbread rounds 160 190 top - middle 20 - 25 mins
Nut brownies 170 200 top - middle 20 - 25 mins
Brandy snaps 160 180 top - middle 10 - 12 mins
Flapjacks 160 180 top - middle 20 - 25 mins
Ginger nuts 160 180 top - middle 10 - 20 mins