TYPE OF DISH
True Fan Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
Christmas cake / Rich
fruit cake
2
150
90 - 120
In a 20 cm cake mould
1)
Plum cake
2
160
50 - 60
In a bread tin
1)
Small cakes - one lev-
el
3
140 - 150
20 - 30
In a baking tray
Small cakes - two lev-
els
2 and 4
140 - 150
25 - 35
In a baking tray
Small cakes - three
levels
1, 3 and 5
140 - 150
30 - 45
In a baking tray
Biscuits / pastry
stripes - one level
3
140 - 150
30 - 35
In a baking tray
Biscuits / pastry
stripes - two levels
2 and 4
140 - 150
35 - 40
In a baking tray
Biscuits / pastry
stripes - three levels
1, 3 and 5
140 - 150
35 - 45
In a baking tray
Meringues - one level
3
120
80 - 100
In a baking tray
Meringues- two levels
2 and 4
120
80 - 100
In a baking tray
1)
Buns
3
190
12 - 20
In a baking tray
1)
Eclairs - one level
3
170
25 - 35
In a baking tray
Eclairs - two levels
2 and 4
170
35 - 45
In a baking tray
Plate tarts
2
170
45 - 70
In a 20 cm cake mould
Rich fruit cake
2
150
110 - 120
In a 24 cm cake mould
Victoria sandwich
2
160
50 - 60
In a 20 cm cake mould
1)
Preheat for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
True Fan Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
White bread
1
190
60 - 70
1 - 2 pieces, 500 gr per piece
1)
Rye bread
1
180
30 - 45
In a bread tin
Bread rolls
2 (2 and 4)
180
25 - 40
6 - 8 rolls in a baking tray
1)
Pizza
1
230 - 250
10 - 20
In a baking tray or a deep pan
1)
Scones
3
190
10 - 20
In a baking tray
1)
1)
Preheat for 10 minutes.
FLANS
10
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