Baking
53
Creamed mixture
Cakes/
biscuits
[°F/°C]
[min]
Foam cake (tray)
300–325/150–160
2
2)
25–35
300–325/150–160
1)
2
2)
30–40
Marble, nut cake (tin)
300–325/150–160
2
2)
55–75
300–325/150–160
1
55–75
Fresh fruit cake, with meringue
topping/glaze (tray)
300–325/150–160
2
2)
40–50
325–340/160–170
2
2)
45–55
Fresh fruit cake (tray)
300–325/150–160
2
2)
35–45
325–340/160–170
2
2)
35–55
Fresh fruit cake (tin)
300–325/150–160
2
2)
55–65
340–350/170–180
1
35–45
Flan base
300–325/150–160
2
2)
25–35
340–350/170–180
1)
2
2)
15–25
Function /
Convection Bake /
Surround
Temperature /
Shelf level /
Duration
1) Preheat the oven. Do not use the Rapid PreHeat function
for this.
2) If you are using FlexiClip runners (depending on model), fit them one level lower.
