Food
Conventional Cooking
True Fan Cooking
Time (min)
Comments
Tempera-
ture (°C)
Shelf posi-
tion
Tempera-
ture (°C)
Shelf posi-
tion
Strudel
175
3
150
2
60 - 80
In a baking
tray
Jam-tart
170
2
165
2 (left and
right)
30 - 40
In a 26 cm
cake mould
Sponge
cake
170
2
150
2
40 - 50
In a 26 cm
cake mould
Christmas
cake / Rich
fruit cake1)
160
2
150
2
90 - 120
In a 20 cm
cake mould
Plum cake1)
175
1
160
2
50 - 60
In a bread
tin
Small cakes
- one level1)
170
3
150 - 160
3
20 - 30
In a baking
tray
Small cakes
- two lev-
els1)
-
-
140 - 150
2 and 4
25 - 35
In a baking
tray
Small cakes
- three lev-
els1)
-
-
140 - 150
1, 3 and 5
30 - 45
In a baking
tray
Biscuits /
pastry
stripes - one
level
140
3
140 - 150
3
25 - 45
In a baking
tray
Biscuits /
pastry
stripes - two
levels
-
-
140 - 150
2 and 4
35 - 40
In a baking
tray
Biscuits /
pastry
stripes -
three levels
-
-
140 - 150
1, 3 and 5
35 - 45
In a baking
tray
Meringues -
one level
120
3
120
3
80 - 100
In a baking
tray
Meringues -
two levels1)
-
-
120
2 and 4
80 - 100
In a baking
tray
11
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