Food
Accessories
Temperature
(°C)
Shelf po‐
sition
Time (min)
Sponge flan
base
flan base tin on wire
shelf
180
2
35 - 45
Victoria Sand‐
wich
baking dish on wire
shelf
170
2
35 - 50
Poached fish,
0.3 kg
baking tray or dripping
pan
180
2
35 - 45
Whole fish, 0.2
kg
baking tray or dripping
pan
180
3
25 - 35
Fish fillet, 0.3
kg
pizza pan on wire shelf
170
3
30 - 40
Pouched meat,
0.25 kg
baking tray or dripping
pan
180
3
35 - 45
Shashlik, 0.5
kg
baking tray or dripping
pan
180
3
40 - 50
Cookies, 16
pieces
baking tray or dripping
pan
150
2
30 - 45
Macaroons, 20
pieces
baking tray or dripping
pan
180
2
45 - 55
Muffins, 12
pieces
baking tray or dripping
pan
170
2
30 - 40
Savory pastry,
16 pieces
baking tray or dripping
pan
170
2
35 - 45
Short crust bis‐
cuits, 20 pieces
baking tray or dripping
pan
150
2
40 - 50
Tartlets, 8
pieces
baking tray or dripping
pan
170
2
30 - 40
Poached vege‐
tables, 0.4 kg
baking tray or dripping
pan
180
2
35 - 45
Vegetarian
omelette
pizza pan on wire shelf
180
3
35 - 45
Vegetables,
mediterrean
0.7 kg
baking tray or dripping
pan
180
4
35 - 45
11.6 Drying - True Fan Cooking
Cover trays with grease proof paper or
baking parchment.
For a better result, stop the oven halfway
through the drying time, open the door
and let it cool down for one night to
complete the drying.
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