Food
Temperature
(°C)
Time (min)
Shelf position
Sponge cake in tins
160
50 - 70
2
Ring cake or brioche in tins
150 - 160
50 - 70
2
Madeira cake / Dry fruit cakes in tins 140 - 160
70 - 90
2
Biscuits made with egg white, merin-
gues
80 - 100
120 - 150
3
10.4
True Fan Cooking
Baking on one oven level
Baking in tins
Food
Temperature
(°C)
Time (min)
Shelf po-
sition
Ring cake or brioche
150 - 160
50 - 70
2
Madeira cake / fruit cakes
140 - 160
50 - 90
1 - 2
Fatless sponge cake
150 - 160
1)
25 - 40
3
Flan base - short pastry
170 - 180
1)
10 - 25
2
Flan base - sponge mixture
150 - 170
20 - 25
2
Apple pie (2tins Ø20cm, diagonally
off set)
160
60 - 90
2 - 3
1)
Preheat the oven.
Cakes / pastries / breads on baking trays
Food
Temperature
(°C)
Time (min)
Shelf posi-
tion
Cake with crumble topping (dry)
150 - 160
20 - 40
3
Fruit flans (made with yeast dough /
sponge mixture)
1)
150
35 - 55
3
Fruit flans made with short pastry
160 - 170
40 - 80
3
1)
Use deep pan.
Biscuits
Food
Temperature
(°C)
Time (min)
Shelf posi-
tion
Short pastry biscuits
150 - 160
10 - 20
3
Short bread / Pastry Stripes
140
20 - 35
3
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