TYPE OF DISH
Conventional Cook-
ing
Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
Strudel
3
175
2
150
60 - 80
In a baking tray
Jam-tart
2
170
2 (left and
right)
165
30 - 40
In a 26 cm cake
mould
Sponge cake
2
170
2
160
50 - 60
In a 26 cm cake
mould
Christmas cake /
Rich fruit cake
2
160
2
150
90 - 120
In a 20 cm cake
mould
1)
Plum cake
1
175
2
160
50 - 60
In a bread tin
1)
Small cakes -
one level
3
170
3
140 -
150
20 - 30
In a baking tray
Small cakes -
two levels
-
-
2 and 4
140 -
150
25 - 35
In a baking tray
Biscuits / pastry
strips - one level
3
140
3
140 -
150
30 - 35
In a baking tray
Biscuits / pastry
strips - two lev-
els
-
-
2 and 4
140 -
150
35 - 40
In a baking tray
Meringues
3
120
3
120
80 - 100
In a baking tray
Buns
3
190
3
180
15 - 20
In a baking tray
1)
Eclairs
3
190
3
170
25 - 35
In a baking tray
Plate tarts
2
180
2
170
45 - 70
In a 20 cm cake
mould
Rich fruit cake
1
160
2
150
110 - 120
In a 24 cm cake
mould
Victoria sand-
wich
1
170
1
160
50 - 60
In a 20 cm cake
mould
1)
1)
Preheat the oven for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
Conventional Cook-
ing
Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
White bread
1
190
1
190
60 - 70
1 - 2 pieces, 500
gr per piece
1)
Rye bread
1
190
1
180
30 - 45
In a bread tin
Pizza
1
230 -
250
1
230 -
250
10 - 20
In a baking tray or
a deep pan
1)
8
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