TYPE OF DISH
Conventional
cooking
Fan forced cook-
ing
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Strudel
2
175
2
150
60 - 80
On baking tray
Jam-tart
2
170
2 (1 and
3)
160
30 - 40
In cake mould 26 cm
Fruit cake
2
170
2
155
60 - 70
In cake mould 26 cm
Sponge cake
(Fatless sponge
cake)
2
170
2
160
35 - 45
In cake mould 26 cm
Christmas cake /
Rich fruit cake
2
170
2
160
50 - 60
In cake mould 20 cm
Plum cake
2
170
2
165
50 - 60
In bread tin
1)
Small cakes
3
170
3 (1 and
3)
165
20 - 30
On flat baking tray
Biscuits
3
150
3 (1 and
3)
140
20 - 30
On flat baking tray
1)
Meringues
3
100
3
115
90 - 120
On flat baking tray
Buns
3
190
3
180
15 - 20
On flat baking tray
1)
Choux
3
190
3 (1 and
3)
180
25 - 35
On flat baking tray
1)
Plate tarts
3
180
2
170
45 - 70
In cake mould 20 cm
Victoria sandwich
1 or 2
180
2
170
40 - 55
Left + right in cake mould 20
cm
1) Preheat for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
Conventional
cooking
Fan forced cook-
ing
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
White bread
1
190
1
195
60 - 70
1 - 2 pieces, 500 gr one
piece
1)
Rye bread
1
190
1
190
30 - 45
In bread tin
Bread rolls
2
190
2 (1 and
3)
180
25 - 40
6 - 8 rolls on flat baking tray
1)
Pizza
1
190
1
190
20 - 30
On deep roasting pan
1)
22
