Food
Function
Temperature
(°C)
Time (min)
Shelf position
Cake with
crumble top‐
ping (dry)
True Fan Cook‐
ing
150 - 160
20 - 40
3
Buttered al‐
mond cake /
Sugar cakes
Top / Bottom
Heat
190 - 210
1)
20 - 30
3
Fruit flans
(made with
yeast dough /
sponge mix‐
ture)
2)
True Fan Cook‐
ing
150
35 - 55
3
Fruit flans
(made with
yeast dough /
sponge mix‐
ture)
2)
Top / Bottom
Heat
170
35 - 55
3
Fruit flans
made with
short pastry
True Fan Cook‐
ing
160 - 170
40 - 80
3
Yeast cakes
with delicate
toppings (e.g.
quark, cream,
custard)
Top / Bottom
Heat
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
biscuits
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
Top / Bottom
Heat
160
1)
20 - 30
3
Biscuits made
with sponge
mixture
True Fan Cook‐
ing
150 - 160
15 - 20
3
ENGLISH
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