10.4 Baking and roasting
CAKES
Conventional
Cooking
True Fan Cooking
(min)
(°C)
(°C)
Whisked rec‐
ipes
170
2
160
3 (2 and
4)
45 - 60
Cake mould
Shortbread
dough
170
2
160
3 (2 and
4)
20 - 30
Cake mould
Buttermilk
cheesecake
170
1
165
2
80 - 100 Cake mould, Ø
26 cm
Strudel
175
3
150
2
60 - 80
Baking tray
Jam tart
170
2
165
2
30 - 40
Cake mould, Ø
26 cm
Sponge cake
170
2
150
2
40 - 50
Cake mould, Ø
26 cm
Christmas cake,
preheat the
empty oven
160
2
150
2
90 - 120 Cake mould, Ø
20 cm
Plum cake, pre‐
heat the empty
oven
175
1
160
2
50 - 60
Bread tin
Muffins, preheat
the empty oven
170
3
150 - 160 3
20 - 30
Baking tray
Muffins, two
levels, preheat
the empty oven
-
-
140 - 150 2 and 4
25 - 35
Baking tray
Muffins, three
levels, preheat
the empty oven
-
-
140 - 150 1, 3 and 5 30 - 45
Baking tray
Biscuits
140
3
140 - 150 3
25 - 45
Baking tray
Biscuits, two
levels
-
-
140 - 150 2 and 4
35 - 40
Baking tray
Biscuits, three
levels
-
-
140 - 150 1, 3 and 5 35 - 45
Baking tray
Meringues
120
3
120
3
80 - 100 Baking tray
ENGLISH
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