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11.6 Conventional Baking - Main oven
Food
Biscuits
Bread
Cakes: Madeira
Cakes: Rich Fruit
Cakes: Christmas
Fish
Fruit Pies, Crumbles
Milk Puddings
Pastry: Choux
Pastry: Shortcrust
Pastry: Flaky
Choux Pastry
Pastry: Puff
Plate Tarts
Quiches / Flans
Scones
Roasting: Meat, Poultry
11.7 Thermaflow® Baking - Main
Oven
Shelf positions are not critical but ensure
that the oven accessories are evenly
spaced when more than one is used.
Food
Biscuits
Bread
Cakes: Small & Queen
Cakes: Sponges
Cakes: Madeira
26
ENGLISH
Temperature (°C)
Time (min)
180 - 190
10 - 20
200 - 220
30 - 35
150 - 160
60 - 80
140 - 150
120 - 150
140 - 150
180 - 270
170 - 190
30 - 40
180 - 200
30 - 50
150 - 170
60 - 90
180 - 190
30 - 40
190 - 200
25 - 35
190 - 210
30 - 40
6
30 - 35
Follow manufacturer`s instructions. Reduce the
temperature for Fan oven by 20 °C.
190 - 200
25 - 45
200 - 210
25 - 45
220 - 230
8 - 12
170 - 190
Refer to the Roasting
table.
Temperature (°C)
180 - 190
190 - 210
150 - 170
160 - 170
140 - 160
Shelf position
3
3
3
2
2
3
3
3
3
3
3
3
3
3
3
3
3
Time (min)
10 - 20
30 - 35
18 - 25
20 - 25
60 - 80
Shelf posi‐
tion
1 – 3
2
1 – 3
3
3
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