Food
Conventional Cooking
Fan Cooking
Time
(min)
Com-
ments
Temper-
ature
(°C)
Shelf po-
sition
Temper-
ature
(°C)
Shelf po-
sition
Strudel
175
2
150
2
60 - 80
In a bak-
ing tray
Jam-tart
170
2
160
2 (1 and
3)
30 - 40
In a 26
cm cake
mould
Fruit cake
170
2
155
2
50 - 60
In a 26
cm cake
mould
Sponge
cake (Fat-
less
sponge
cake)
170
2
160
2
90 - 120
In a 26
cm cake
mould
Christmas
cake /
Rich fruit
cake
170
2
160
2
50 - 60
In a 20
cm cake
mould
Plum
cake
1)
170
2
165
2
20 - 30
In a bread
tin
Small
cakes
170
3
166
3 (1 and
3)
25 - 35
In a bak-
ing tray
Biscuits
1)
150
3
140
3 (1 and
3)
30 - 35
In a bak-
ing tray
Merin-
gues
100
3
115
3
35 - 40
In a bak-
ing tray
Buns
1)
190
3
180
3
80 - 100
In a bak-
ing tray
Choux
1)
190
3
180
3 (1 and
3)
15 - 20
In a bak-
ing tray
Plate tarts
180
3
170
2
25 - 35
In a 20
cm cake
mould
Victoria
sandwich
180
1 or 2
170
2
45 - 70
Left +
right in a
20 cm
cake
mould
Progress
9
