TYPE OF DISH
Shelf posi-
tion
Temp [°C]
Cooking time
[min]
Notes
Tarts
2
175
30 - 40
In a 26 cm cake mould
Fruit cake
2
160
80 - 90
In a 26 cm cake mould
Sponge cake
2
160
35 - 45
In a 26 cm cake mould
Panettone
2
150 -160
70 - 100
In a 20 cm cake mould
1)
Plum cake
2
160
40 - 50
In a bread tin
1)
Small cakes
3 (2 and 4)
150 -160
25 - 30
In a baking tray
Biscuits
3 (2 and 4)
150
20 - 35
In a baking tray
Sweet buns
2
180 - 200
12 - 20
In a baking tray
1)
Brioches
3 (2 and 4)
180
15 - 20
In a baking tray
1)
1)
Preheat the oven for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
[g]
Shelf posi-
tion
Temp [°C]
Cooking
time [min]
Notes
White bread
1000
2
180 - 190
45 - 60
1 - 2 pieces, 500 g for
each piece
1)
Rolls
500
2 (2 and 4)
190 - 210
20 - 30
6 - 8 rolls in a baking
tray
1)
Pizza
–
2
200 - 220
20 - 30
In a baking tray
1)
1)
Preheat the oven for 10 minutes.
FLANS
TYPE OF DISH
Shelf posi-
tion
Temp [°C]
Cooking time
[min]
Notes
Vegetables filled
1
170 - 180
30 - 40
In a mould
Lasagne
2
170 - 180
40 - 50
In a mould
Potato gratin
1 (2 and 4)
160 - 170
50 - 60
In a mould
MEAT
TYPE OF DISH
[g]
Shelf posi-
tion
Temp [°C]
Cooking time
[min]
Notes
Roast pork
1000
2
180
90 - 110
On a wire shelf
Veal
1000
2
180
90 - 110
On a wire shelf
Roast beef
1000
rare
2
210
45 - 50
On a wire shelf
medium
2
200
55 - 65
On a wire shelf
well done
2
190
65 - 75
On a wire shelf
17
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