TYPE OF DISH
Conventional Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
Apple cake (Apple pie)
2
170
80-100
In two 20 cm cake moulds on a wire
shelf
1)
Strudel
3
175
60-80
In a baking tray
Jam-tart
2
170
30-40
In a 26 cm cake mould
Sponge cake
2
170
50-60
In a 26 cm cake mould
Christmas cake/Rich
fruit cake
2
160
90-120
In a 20 cm cake mould
1)
Plum cake
1
175
50-60
In a bread tin
1)
Small cakes
3
170
20-30
In a baking tray
Biscuits/pastry strips
3
140
30-35
In a baking tray
Meringues
3
120
80-100
In a baking tray
Buns
3
190
15-20
In a baking tray
1)
Eclairs
3
190
25-35
In a baking tray
Plate tarts
2
180
45-70
In a 20 cm cake mould
Rich fruit cake
1
160
110-120
In a 24 cm cake mould
Victoria sandwich
1
170
50-60
In a 20 cm cake mould
1)
1) Preheat the oven for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
Conventional 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
190
30-45
In a bread tin
Pizza
1
230-250
10-20
In a baking tray or deep roasting pan
1)
Scones
3
200
10-20
In a baking tray
1)
1) Preheat for 10 minutes.
FLANS
TYPE OF DISH
Conventional Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
Pasta flan
2
200
40-50
In a mould
7
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