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CLPYR0-23 Built-in electric oven
GB
IE
Operation
CONVECTION
Cakes / biscuits
Temperature
(ºC)
Shelf position
(Recommended)
from the bottom
Cooking time
in minutes
Cake Mixture Desserts in Moulds
Sponge cake
150-170
1
60-70
Marble, nut cake (tin)
150-170
1
60-80
Fresh fruit cake (tray)
150-170
1
35-45
Flan base
150-170
1
25-30
Biscuits (tray)
150-170
1, 3
20-25
Sponge cake (3 to 6 eggs)
160-180
1
25-35
Swiss roll
160-180
1
20-25
Short Pastry Desserts in Moulds
Tart / flan base
150-170
1
20-25
Streusel cake
150-170
1
45-55
Cheesecake
150-170
1
70-90
Apple pie
150-170
1
50-70
Apricot tart with topping
150-170
1
55-75
Raised Dough Desserts in Moulds
Streusel cake
150-170
1
35-45
White bread
160-180
1
40-50
Pizza (tray)
170-190
1
35-45
Onion tart
170-190
1
35-45
Apple turnovers
150-170
1, 3
25-30
Choux pastry, Eclairs
160-180
1, 3
30-40
Puff pastry
170-190
1, 3
20-25
Meringues, Macaroons
120-140
1, 3
25-50
Poultry, approx. 4 kg
160-180
1
150-180
Fish, whole, approx. 1.5 kg
160-180
1
35-55
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
CLPYRO23-C&L-A5-GB-IM-V08-141107.indd 16
11/7/14 2:54 PM
