Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf po‐
sition
Tempera‐
ture (°C)
Shelf po‐
sition
Small
cakes -
two lev‐
els
1)
-
-
140 - 150 2 and 4
25 - 35
In a bak‐
ing tray
Small
cakes -
three lev‐
els
1)
-
-
140 - 150 1, 3 and 5 30 - 45
In a bak‐
ing tray
Biscuits /
pastry
stripes -
one level
140
3
140 - 150 3
25 - 45
In a bak‐
ing tray
Biscuits /
pastry
stripes -
two levels
-
-
140 - 150 2 and 4
35 - 40
In a bak‐
ing tray
Biscuits /
pastry
stripes -
three lev‐
els
-
-
140 - 150 1, 3 and 5 35 - 45
In a bak‐
ing tray
Meringues
- one level
120
3
120
3
80 - 100
In a bak‐
ing tray
Meringues
- two lev‐
els
1)
-
-
120
2 and 4
80 - 100
In a bak‐
ing tray
Buns
1)
190
3
190
3
12 - 20
In a bak‐
ing tray
Eclairs -
one level
190
3
170
3
25 - 35
In a bak‐
ing tray
Eclairs -
two levels
-
-
170
2 and 4
35 - 45
In a bak‐
ing tray
Plate tarts 180
2
170
2
45 - 70
In a 20 cm
cake
mould
Rich fruit
cake
160
1
150
2
110 - 120 In a 24 cm
cake
mould
ENGLISH
15
