Food
Top / Bottom Heat
True Fan Cooking
Time (min)
Comments
Temperature
(°C)
Shelf posi-
tion
Temperature
(°C)
Shelf posi-
tion
Small
cakes -
three lev-
els
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
Biscuits /
pastry
stripes -
three lev-
els
-
-
140 - 150
1, 3 and 5
35 - 45
In a baking
tray
Meringues
- one level
120
3
120
3
80 - 100
In a baking
tray
Meringues
- two lev-
els
1)
-
-
120
2 and 4
80 - 100
In a baking
tray
Buns
1)
190
3
190
3
12 - 20
In a baking
tray
Eclairs -
one level
190
3
170
3
25 - 35
In a baking
tray
Eclairs -
two levels
-
-
170
2 and 4
35 - 45
In a baking
tray
Plate tarts
180
2
170
2
45 - 70
In a 20 cm
cake
mould
Rich fruit
cake
160
1
150
2
110 - 120
In a 24 cm
cake
mould
Victoria
sand-
wich
1)
170
1
160
2 (left and
right)
30 - 50
In a 20 cm
cake
mould
1) Preheat the oven for 10 minutes.
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