Baking and roasting table
CAKES
TYPE OF DISH
Conventional Cook-
ing
True Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
Whisked recipes
2
170
3 (2 and 4)
160
45 - 60
In a cake mould
Shortbread
dough
2
170
3 (2 and 4)
160
20 - 30
In a cake mould
Buttermilk
cheesecake
1
170
2
165
60 - 80
In a 26 cm cake
mould
Apple cake (Ap-
ple pie)
2
170
2 (left and
right)
160
80 - 100
In two 20 cm cake
moulds on a wire
shelf
1)
Strudel
3
175
2
150
60 - 80
In a baking tray
Jam-tart
2
170
2 (left and
right)
165
30 - 40
In a 26 cm cake
mould
Sponge cake
2
170
2
160
50 - 60
In a 26 cm cake
mould
Christmas cake /
Rich fruit cake
2
160
2
150
90 - 120
In a 20 cm cake
mould
1)
Plum cake
1
175
2
160
50 - 60
In a bread tin
1)
Small cakes -
one level
3
170
3
140 -
150
20 - 30
In a baking tray
Small cakes -
two levels
-
-
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 lev-
el
3
140
3
140 -
150
30 - 35
In a baking tray
Biscuits / pastry
stripes - two lev-
els
-
-
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
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
3
190
12 - 20
In a baking tray
1)
10
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