18
in
more
detail...
Ovtc60cl Single oven
gB
ie
cOnventiOnAl
cakes/Biscuits
recommended
shelf level
from the bottom
temperature °c
cooking time
in min.
cake mixture Desserts in moulds
Sponge cake
1
150 – 170
60 – 70
Marble, nut cake (tin)
1
150 – 170
60 – 80
fresh fruit cake (tray)
2
170 – 190
45 – 50
flan base
1
170 – 190
20 – 25
Biscuits (tray)
2
170 – 190
20 – 20
Sponge cake
(3 to 6 eggs)
1
170 – 190
20 – 35
Swiss roll
1
180 – 200
12 – 16
Short Pastry Dessert in moulds
Tart / flan base
2
170 – 190
15 – 20
Streusel cake
2
170 – 190
45 – 55
Cheesecake
2
170 – 190
10 – 20
Apple pie
1
170 – 190
90 – 90
Apricot tart with topping
1
170 – 190
55 – 75
raised Dough Dessert in moulds
Streusel cake
1
170 – 190
35 – 45
White bread
1
180 – 200
40 – 50
Pizza (tray)
1
190 – 210
35 – 45
Onion tart
1
180 – 200
25 – 35
Apple turnovers
2
160 – 180
25 – 30
choux pastry, eclairs
2
180 – 200
25 – 35
Puff Pastry
2
190 – 210
15 – 25
meringues, macaroons
2
120 – 140
25 – 50
>
Pre-heat the oven for 10 mins.
Operation
The information given in the following charts is intended only as a
guide. Select the lowest temperature quoted and check the food at
the end of the shortest duration quoted. If using upper or lower zone
adjust cooking time accordantly.
OVTC60CL-C&L-A5-GB-IM-09.indd 18
11/4/13 3:00 PM
