20
in
more
detail...
Ovtc60cl Single oven
gB
ie
Operation
trUe FAn mODe
cakes / biscuits
recommended
shelf level
from the bottom
temperature
(ºc)
cooking time
in min.
cake mixture Desserts in
moulds
Sponge cake
150-170
1
60-70
Marble, nut cake (tin)
150-170
1
60-80
fresh fruit cake (tray)
150-170
1
35-45
flan base
150-170
1
25-30
Biscuits (tray)
150-170
1, 3
20-25
Sponge cake (3 to 6 eggs)
160-180
1
25-35
Swiss roll
160-180
1
20-25
Short Pastry Desserts in
moulds
Tart / flan base
150-170
1
20-25
Streusel cake
150-170
1
45-55
Cheesecake
150-170
1
70-90
Apple pie
150-170
1
50-70
Apricot tart with topping
150-170
1
55-75
raised Dough Desserts in moulds
Streusel cake
150-170
1
35-45
White bread
160-180
1
40-50
Pizza (tray)
170-190
1
35-45
Onion tart
170-190
1
35-45
Apple turnovers
150-170
1, 3
25-30
choux pastry, eclairs
160-180
1, 3
30-40
Puff pastry
170-190
1, 3
20-25
meringues, macaroons
120-140
1, 3
25-50
Poultry, approx. 4 kg
160-180
1
150-180
fish, whole, approx. 1.5 kg
160-180
1
35-55
>
Pre-heat the oven.
>
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
OVTC60CL-C&L-A5-GB-IM-09.indd 20
11/4/13 3:00 PM