Fan Heat
D
Temperature
in °C
rec. runner
from bottom
Time
in mins.
Creamed mixture
Madeira cake
Rich fruit cake
Victoria sandwich (tin)
Fudge brownies (tray)
Date and walnut cake
Cookies
Small cakes
1) 3)
150 – 170
–
160 – 170
160 – 170
–
150 – 170
150 – 170
1
–
1
1
–
1, 3
1, 2, 4
50 – 60
–
20 – 25
25 – 30
–
15 – 20
20 – 25
Whisked mixture
Souffle
1) 3)
Flan base
1) 3)
Swiss roll
1) 3)
180 – 190
160 – 180
160 – 180
2
1
1
25 – 30
20 – 25
20 – 25
Rubbed-in mixture
Sweet pastry base
Scones
Crumble
Teabread
1)
Shortbread
Apple pie
1)
Savoury pastry
2)
150 – 170
200 – 210
170
160 – 180
160
150 – 170
190 – 210 –
1
1, 3
1
1
1
1
1
20 – 25
20 – 25
30 – 35
60 – 115
20
55 – 75
25 – 35
Yeast mixtures
Wholemeal rolls
Lardy cake
Stollen
White bread
Wholemeal bread
1)
Pizza (tray)
1) 3)
Hot cross buns
–
–
150 – 170
160 – 180
190 – 210
170 – 190
170
–
–
1
1
1
1
1, 3
–
–
45 – 65
40 – 50
60 – 70
40 – 50
20 – 25
Choux pastry
1) 3)
Eclairs
160 – 180
1, 3
30 – 40
Flaky pastry
1)
170 – 190
1, 3
20 – 25
Meringues
1)
Macaroons
Meringues
120 – 140
60 – 70
1, 2, 4
1
30 – 50
3 – 4 hours
1) Pre-heat the oven when using Conventional
A
heat.
2) Pre-heat the oven when using Fan Heat
D
and Conventional
A
heat.
3) Switch off "rapid heat-up".
Baking chart
42
