Type of baking
Oven function
Shelf po-
sition
Temperature (°C)
Time (min)
Ring cake or brioche
True Fan Cooking
2
150 - 160
50 - 70
Madeira cake / Fruit cakes
True Fan Cooking
2
140 - 160
70 - 90
Sponge cake / Sponge cake
True Fan Cooking
2
140 - 150
35 - 50
Sponge cake / Sponge cake
Conventional
Cooking
2
160
35 - 50
Flan base - short pastry
1)
True Fan Cooking
2
170 - 180
10 - 25
Flan base - sponge mixture
True Fan Cooking
2
150 - 170
20 - 25
Apple pie / Apple pie (2 tins
Ø 20 cm, diagonally off set)
True Fan Cooking
2
160
70 - 90
Apple pie / Apple pie (2 tins
Ø 20 cm, diagonally off set)
Conventional
Cooking
1
180
70 - 90
Cheesecake, tray
2)
Conventional
Cooking
1
160 - 170
60 - 90
1)
Preheat the oven.
2)
Use the deep pan.
Cakes / pastries / breads on baking trays
Type of baking
Oven function
Shelf posi-
tion
Temperature (°C)
Time (min)
Plaited bread / bread crown
Conventional
Cooking
2
170 - 190
30 - 40
Christmas stollen
1)
Conventional
Cooking
2
160 - 180
50 - 70
Bread (rye bread)
1)
Conventional
Cooking
2
first of all
230
20
then
160 - 180
30 - 60
Cream puffs / eclairs
1)
Conventional
Cooking
2
190 - 210
20 - 35
Swiss Roll
1)
Conventional
Cooking
2
180 - 200
10 - 20
Cake with crumble topping
(dry)
True Fan Cooking
3
150 - 160
20 - 40
Buttered almond cake / sugar
cakes
1)
Conventional
Cooking
2
190 - 210
20 - 30
Fruit flans (made with yeast
dough / sponge mixture)
2)
True Fan Cooking
3
150 - 160
35 - 55
Fruit flans (made with yeast
dough / sponge mixture)
2)
Conventional
Cooking
1
170
35 - 55
Fruit flans made with short
pastry
True Fan Cooking
3
160 - 170
40 - 80
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