TYPE OF DISH
True Fan Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
Whisked recipes
3 (2 and 4)
160
45 - 60
In a cake mould
Shortbread dough
3 (2 and 4)
160
20 - 30
In a cake mould
Buttermilk cheese-
cake
2
165
60 - 80
In a 26 cm cake mould
Apple cake (Apple
pie)
2 (left and
right)
160
80 - 100
In two 20 cm cake moulds on a wire
shelf
1)
Strudel
2
150
60 - 80
In a baking tray
Jam-tart
2 (left and
right)
165
30 - 40
In a 26 cm cake mould
Sponge cake
2
160
50 - 60
In a 26 cm cake mould
Christmas cake / Rich
fruit cake
2
150
90 - 120
In a 20 cm cake mould
1)
Plum cake
2
160
50 - 60
In a bread tin
1)
Small cakes - one lev-
el
3
140 - 150
20 - 30
In a baking tray
Small cakes - two lev-
els
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 - 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
80 - 100
In a baking tray
Meringues- two levels
2 and 4
120
80 - 100
In a baking tray
1)
Buns
3
190
12 - 20
In a baking tray
1)
Eclairs - one level
3
170
25 - 35
In a baking tray
Eclairs - two levels
2 and 4
170
35 - 45
In a baking tray
Plate tarts
2
170
45 - 70
In a 20 cm cake mould
Rich fruit cake
2
150
110 - 120
In a 24 cm cake mould
Victoria sandwich
2
160
50 - 60
In a 20 cm cake mould
1)
Preheat for 10 minutes.
BREAD AND PIZZA
8
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