Food
Top / Bottom Heat
Fan Cooking
Time
(min)
Com‐
ments
Temper‐
ature
(°C)
Shelf po‐
sition
Temper‐
ature
(°C)
Shelf po‐
sition
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
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
Merin‐
gues
120
3
120
3
80 - 100
In a bak‐
ing tray
Buns
1)
190
3
180
3
15 - 20
In a bak‐
ing tray
Eclairs
190
3
170
3
25 - 35
In a bak‐
ing tray
Plate
tarts
180
2
170
2
45 - 70
In a 20
cm cake
mould
11
