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TYPE OF
DISH
Sponge
cake
Christmas
cake / Rich
fruit cake
Plum cake
Small cakes
- one level
Small cakes
- two levels
Small cakes
- three lev-
els
Biscuits /
pastry
stripes - one
level
Biscuits /
pastry
stripes - two
levels
Biscuits /
pastry
stripes -
three levels
Meringues -
one level
Meringues-
two levels
Buns
Eclairs - one
level
Eclairs - two
levels
Plate tarts
Conventional
Cooking
Shelf po-
Temp
sition
[°C]
2
170
2
160
1
175
3
170
-
-
-
-
3
140
-
-
-
-
3
120
-
-
3
190
3
190
-
-
2
180
True Fan Cook-
ing
Tem
Shelf po-
p
sition
[°C]
2
160
1 or 2
140 –
150
2
160
3
150 -
160
2 and 4
150 -
160
1, 3 and 5
150 -
160
3
140 -
150
2 and 4
140 -
150
1, 3 and 5
140 -
150
3
120
2 and 4
120
3
170 –
190
3
170
2 and 4
170
2
170
Cooking
Notes
time [min]
50 - 60
In a 26 cm
cake mould
90 - 120
In a 20 cm
cake
mould
50 - 60
In a bread
tin
20 - 30
In a baking
tray
25 - 35
In a baking
tray
30 - 45
In a baking
tray
30 - 35
In a baking
tray
35 - 40
In a baking
tray
35 - 45
In a baking
tray
80 - 100
In a baking
tray
80 - 100
In a baking
tray
12 - 20
In a baking
tray
25 - 35
In a baking
tray
35 - 45
In a baking
tray
45 - 70
In a 20 cm
cake mould
1)
1)
1)
1)
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