Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf po‐
sition
Tempera‐
ture (°C)
Shelf po‐
sition
Butter-milk
cheese
cake
170
1
160
2
60 - 80
In a 26 cm
cake
mould
Apple
cake (Ap‐
ple pie)
170
1
160
2 (1 and
3)
100 - 120 In two 20
cm cake
moulds on
a wire
shelf
Strudel
175
2
150
2
60 - 80
In a bak‐
ing tray
Jam-tart
170
2
160
2
30 - 40
In a 26 cm
cake
mould
Fruit cake 170
2
155
2
60 - 70
In a 26 cm
cake
mould
Sponge
cake (Fat‐
less
sponge
cake)
170
2
160
2
35 - 45
In a 26 cm
cake
mould
Christmas
cake /
Rich fruit
cake
170
2
160
2
50 - 60
In a 20 cm
cake
mould
Plum
cake1)
170
2
160
2
50 - 60
In a bread
tin
Small
cakes
170
3
160
3 (1 and
3)
20 - 30
In a bak‐
ing tray
Biscuits1) 150
3
150
3
20 - 30
In a bak‐
ing tray
Meringues 100
3
100
3
90 - 120
In a bak‐
ing tray
Buns1)
190
3
180
3
15 - 20
In a bak‐
ing tray
Choux1)
190
3
180
3
25 - 35
In a bak‐
ing tray
ENGLISH
13
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