9.2 Baking and roasting
CAKES
Conventional Cook‐
ing
Fan Cooking
(min)
(°C)
(°C)
Whisked recipes
170
2
165
2 (1 and 3)
45 - 60
Cake mould
Shortbread dough
170
2
160
2 (1 and 3)
20 - 30
Cake mould
Buttermilk cheese‐
cake
170
1
165
2
70 - 80
Cake mould, Ø 26
cm
Strudel
175
2
150
2
60 - 80
Baking tray
Jam tart
170
2
160
2 (1 and 3)
30 - 40
Cake mould, Ø 26
cm
Fruit cake
170
2
155
2
50 - 60
Cake mould, Ø 26
cm
Christmas cake
170
2
160
2
50 - 60
Cake mould, Ø 20
cm
Plum cake, preheat
the empty oven
170
2
165
2
20 - 30
Bread tin
Biscuits, preheat the
empty oven
150
3
140
3 (1 and 3)
30 - 35
Baking tray
Meringues
100
3
115
3
35 - 40
Baking tray
Buns, preheat the
empty oven
190
3
180
3
80 - 100
Baking tray
Choux pastry, pre‐
heat the empty oven
190
3
180
3 (1 and 3)
15 - 20
Baking tray
Plate tarts
180
3
170
2
25 - 35
Cake mould, Ø 20
cm
Rich fruit cake
160
1
150
2
110 - 120
Cake mould, Ø 24
cm
Victoria sandwich
180
1 or 2
170
2
45 - 70
Cake mould, Ø 20
cm
Preheat the empty oven.
BREAD
AND PIZZA
Conventional Cook‐
ing
Fan Cooking
(min)
(°C)
(°C)
White bread, 1 - 2
pieces, 0.5 kg each
190
1
195
1
60 - 70
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32
ENGLISH
Содержание ZOHIC0X1
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