Food
Top / Bottom Heat
Fan Cooking
Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf po‐
sition
Tempera‐
ture (°C)
Shelf po‐
sition
Apple
cake (Ap‐
ple pie)1)
170
2
160
2 (left and
right)
80 - 100
In two 20
cm cake
moulds on
a wire
shelf
Strudel
175
3
150
2
60 - 80
In a bak‐
ing tray
Jam-tart
170
2
165
2 (left and
right)
30 - 40
In a 26 cm
cake
mould
Sponge
cake
170
2
160
2
50 - 60
In a 26 cm
cake
mould
Christmas
cake /
Rich fruit
cake1)
160
2
150
2
90 - 120
In a 20 cm
cake
mould
Plum
cake1)
175
1
160
2
50 - 60
In a bread
tin
Small
cakes -
one level
170
3
140 - 150 3
20 - 30
In a bak‐
ing tray
Small
cakes -
two levels
-
-
140 - 150 2 and 4
25 - 35
In a bak‐
ing tray
Biscuits /
pastry
strips -
one level
140
3
140 - 150 3
30 - 35
In a bak‐
ing tray
Biscuits /
pastry
strips -
two levels
-
-
140 - 150 2 and 4
35 - 40
In a bak‐
ing tray
Meringues 120
3
120
3
80 - 100
In a bak‐
ing tray
Buns1)
190
3
180
3
15 - 20
In a bak‐
ing tray
Eclairs
190
3
170
3
25 - 35
In a bak‐
ing tray
ENGLISH
15
Summary of Contents for EOB2400AOX
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