CAKES
Conventional
Cooking
True Fan Cooking
(min)
(°C)
(°C)
Jam tart
170
2
160
2
30 - 40
Cake mould, Ø
26 cm
Fruit cake
170
2
155
2
60 - 70
Cake mould, Ø
26 cm
Christmas cake /
Rich fruit cake
170
2
160
2
50 - 60
Cake mould, Ø
20 cm
Plum cake, pre‐
heat the empty
oven
170
2
160
2
50 - 60
Bread tin
Biscuits, preheat
the empty oven
150
3
150
3
20 - 30
Baking tray
Meringues
100
3
100
3
90 -
120
Baking tray
Buns, preheat the
empty oven
190
3
180
3
15 - 20
Baking tray
Choux pastry,
preheat the emp‐
ty oven
190
3
180
3
25 - 35
Baking tray
Plate tarts
180
3
170
2
45 - 70
Cake mould, Ø
20 cm
Victoria sandwich
180
1 or 2
170
2
40 - 55
Cake mould, Ø
20 cm
Preheat the empty oven.
BREAD
AND PIZZA
Conventional
Cooking
True Fan Cooking
(min)
(°C)
(°C)
White bread, 1 - 2
pieces, 0.5 kg each
190
1
190
1
60 - 70
-
Rye bread, preheating
is not needed
190
1
180
1
30 - 45
Bread tin
ENGLISH 17
Содержание EFMP 581b
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