Baking and roasting table
Cakes
Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com-
ments
Tempera-
ture (°C)
Shelf po-
sition
Tempera-
ture (°C)
Shelf po-
sition
Whisked
recipes
170
2
160
3 (2 and 4)
45 - 60
In a cake
mould
Shortbread
dough
170
2
160
3 (2 and 4)
20 - 30
In a cake
mould
Buttermilk
cheesecake
170
1
165
2
80 - 100
In a 26 cm
cake mould
Apple cake
(Apple pie)
1)
170
2
160
2 (left and
right)
80 - 100
In two 20 cm
cake moulds
on a wire
shelf
Strudel
175
3
150
2
60 - 80
In a baking
tray
Jam-tart
170
2
165
2 (left and
right)
30 - 40
In a 26 cm
cake mould
Sponge cake 170
2
150
2
40 - 50
In a 26 cm
cake mould
Christmas
cake / Rich
fruit cake
1)
160
2
150
2
90 - 120
In a 20 cm
cake mould
Plum cake
1)
175
1
160
2
50 - 60
In a bread tin
Small cakes
- one level
1)
170
3
150 - 160
3
20 - 30
In a baking
tray
Small cakes
- two levels
1)
-
-
140 - 150
2 and 4
25 - 35
In a baking
tray
Small cakes
- three levels
1)
-
-
140 - 150
1, 3 and 5
30 - 45
In a baking
tray
Biscuits /
pastry stripes
- one level
140
3
140 - 150
3
25 - 45
In a baking
tray
Biscuits /
pastry stripes
- two levels
-
-
140 - 150
2 and 4
35 - 40
In a baking
tray
12
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Summary of Contents for ZOP37901
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