TYPE OF DISH
Conventional Cook-
ing
True Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
Eclairs - one lev-
el
3
190
3
170
25 - 35
In a baking tray
Eclairs - two lev-
els
-
-
2 and 4
170
35 - 45
In a baking tray
Plate tarts
2
180
2
170
45 - 70
In a 20 cm cake
mould
Rich fruit cake
1
160
2
150
110 - 120
In a 24 cm cake
mould
Victoria sand-
wich
1
170
2 (left and
right)
160
50 - 60
In a 20 cm cake
mould
1)
Preheat for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
Conventional Cook-
ing
True Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
White bread
1
190
1
190
60 - 70
1 - 2 pieces, 500
gr per piece
1)
Rye bread
1
190
1
180
30 - 45
In a bread tin
Bread rolls
2
190
2 (2 and 4)
180
25 - 40
6 - 8 rolls in a bak-
ing tray
1)
Pizza
1
230 -
250
1
230 -
250
10 - 20
In a baking tray or a
deep pan
1)
Scones
3
200
3
190
10 - 20
In a baking tray
1)
1)
Preheat for 10 minutes.
FLANS
TYPE OF DISH
Conventional Cook-
ing
True Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
Pasta flan
2
200
2
180
40 - 50
In a mould
Vegetable flan
2
200
2
175
45 - 60
In a mould
Quiches
1
180
1
180
50 - 60
In a mould
1)
Lasagne
2
180 -
190
2
180 -
190
25 - 40
In a mould
1)
11
www.zanussi.com
