
TYPE OF
DISH
Conventional
Cooking
True Fan
Cooking
Cooking
time
[min]
Notes
Shelf
posi-
tion
Temp
[°C]
Shelf
posi-
tion
Temp
[°C]
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
Small cakes -
three levels
-
-
1, 3
and 5
140 -
150
30 - 45
In a baking tray
Biscuits /
pastry stripes
- one level
3
140
3
140 -
150
30 - 35
In a baking tray
Biscuits /
pastry stripes
- two levels
-
-
2 and
4
140 -
150
35 - 40
In a baking tray
Biscuits /
pastry stripes
- three levels
-
-
1, 3
and 5
140 -
150
35 - 45
In a baking tray
Meringues -
one level
3
120
3
120
80 - 100
In a baking tray
Meringues-
two levels
-
-
2 and
4
120
80 - 100
In a baking tray
1)
Buns
3
190
3
190
12 - 20
In a baking tray
1)
Eclairs - one
level
3
190
3
170
25 - 35
In a baking tray
Eclairs - two
levels
-
-
2 and
4
170
35 - 45
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
sandwich
1
170
2 (left
and
right)
160
50 - 60
In a 20 cm cake mould
1)
Preheat for 10 minutes.
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