Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com-
ments
Temper-
ature (°C)
Shelf
position
Temper-
ature
(°C)
Shelf
position
Short-
bread
dough
170
2
160
3 (2 and
4)
20 - 30
In a cake
mould
Butter-
milk
cheese-
cake
170
1
165
2
60 - 80
In a 26
cm cake
mould
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
Christ-
mas
cake /
Rich fruit
cake
1)
160
2
150
2
90 - 120
In a 20
cm cake
mould
Plum
cake
1)
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
Small
cakes -
three lev-
els
-
-
140 - 150
1, 3 and
5
30 - 45
In a bak-
ing tray
14
