Nordmende DOI414IX, Manual

Page: 12 / 36

12
The information given in the following charts is intended only as a
guide. Select the lowest temperature quoted and check the food at
the end of the shortest duration quoted.
CONVENTIONAL
Cakes / Biscuits Temperature °C Recommended
shelf level from
the bottom
Cooking Time
in min.
Cake Mixture Desserts in Moulds
150 – 170 1 60 – 70
150 – 170 1 60 – 80
170 – 190 2 45 – 50
170 – 190 1 20 – 25
Sponge cake
Marble, nut cake (tin)
Fresh fruit cake (tray)
Flan base
Biscuits (tray)
170 – 190 2 20 – 20
Sponge cake
(3 to 6 eggs)
170 – 190 1 20 – 35
Swiss roll 180 – 200 1 12 – 16
Short Pastry Dessert in Moulds
170 – 190 2 15 – 20
170 – 190 2 45 – 55
170 – 190 2 10 – 20
170 – 190 1 90 – 90
Tart / flan base
Streusel cake
Cheesecake
Apple pie
Apricot tart with topping
170 – 190 1 55 – 75
Raised Dough Dessert in Moulds
Streusel cake 170 – 190 1 35 – 45
White bread 180 – 200 1 40 – 50
Pizza (tray) 190 – 210 1 35 – 45
Onion tart 180 – 200 1 25 – 35
Apple turnovers 160 – 180 2 25 – 30
Choux pastry, Eclairs
180 – 200 2 25 – 35
Puff Pastry 190 – 210 2 15 – 25
Meringues, Macaroons 120 – 140 2 25 – 50
> Pre-heat the oven for 10 mins.