TYPE OF
DISH
Conventional
Cooking
True Fan Cook-
ing
Cooking
time
[min]
Notes
Shelf
position
Temp
[°C]
Shelf po-
sition
Temp
[°C]
Strudel
3
175
2
150
60 - 80
In a baking
tray
Jam-tart
2
170
2 (left and
right)
165
30 - 40
In a 26 cm
cake mould
Sponge
cake
2
170
2
160
50 - 60
In a 26 cm
cake mould
Christmas
cake / Rich
fruit cake
2
160
2
150
90 - 120
In a 20 cm
cake mould
1)
Plum cake
1
175
2
160
50 - 60
In a bread
tin
1)
Small cakes
- one level
3
170
3
140 -
150
20 - 30
In a baking
tray
Small cakes
- two levels
-
-
2 and 4
140 -
150
25 - 35
In a baking
tray
Small cakes
- three levels
-
-
1, 3 and 5
140 -
150
30 - 45
In a baking
tray
Biscuits /
pastry
stripes - one
level
3
140
3
140 -
150
30 - 35
In a baking
tray
Biscuits /
pastry
stripes - two
levels
-
-
2 and 4
140 -
150
35 - 40
In a baking
tray
Biscuits /
pastry
stripes -
three levels
-
-
1, 3 and 5
140 -
150
35 - 45
In a baking
tray
Meringues -
one level
3
120
3
120
80 - 100
In a baking
tray
Meringues-
two levels
-
-
2 and 4
120
80 - 100
In a baking
tray
1)
Buns
3
190
3
190
12 - 20
In a baking
tray
1)
Eclairs - one
level
3
190
3
170
25 - 35
In a baking
tray
Eclairs - two
levels
-
-
2 and 4
170
35 - 45
In a baking
tray
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