Food
Temperature (°C)
Time (min)
Shelf position
Conventional Cook-
ing
True Fan Cooking
Madeira cake
150 - 160
140 - 160
60 - 75
2
Rich Fruit cake
140 - 150
130 - 140
120 - 150
2
Christmas cake
140 - 150
130 - 140
180 - 270
2
Fish
170 - 180
160 - 180
20 - 30
3
Fruit Pies, Crum-
bles
180 - 200
170 - 180
30 - 50
3
Milk Puddings
150 - 170
140 - 160
60 - 90
3
Choux pastry
180 - 190
180 - 190
30 - 40
3
Shortcrust pastry
190 - 200
180 - 190
25 - 35
3
Flaky pastry
190 - 210
180 - 190
30 - 40
3
Plate Tarts
190 - 200
180 - 190
25 - 45
3
Quiches / Flans
200 - 210
170 - 180
25 - 45
3
Scones
220 - 230
210 - 230
8 - 12
2
MOIST BAKING
For the best results follow suggestions listed in the
table below.
(°C)
(min)
Sweet rolls, 16
pieces
baking tray or dripping
pan
180
2
40 - 50
Pizza, frozen, 0.35
kg
wire shelf
220
3
35 - 45
Swiss roll
baking tray or dripping
pan
180
2
40 - 50
Brownie
baking tray or dripping
pan
180
2
40 - 50
Soufflè, 6 pieces
ceramic ramekins on wire
shelf
200
3
55 - 65
Sponge flan base
flan base tin on wire shelf
170
2
35 - 45
16