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Conventional
Cooking
TYPE OF
Shelf
DISH
posi-
tion
Jam-tart
2
Sponge cake
2
Christmas
2
cake / Rich
fruit cake
Plum cake
1
Small cakes -
3
one level
Small cakes -
-
two levels
Small cakes -
-
three levels
Biscuits /
3
pastry stripes
- one level
Biscuits /
-
pastry stripes
- two levels
Biscuits /
-
pastry stripes
- three levels
Meringues -
3
one level
Meringues-
-
two levels
Buns
3
Eclairs - one
3
level
Eclairs - two
-
levels
Plate tarts
2
Rich fruit
1
cake
Victoria
1
sandwich
1) Preheat for 10 minutes.
True Fan
Cooking
Shelf
Temp
Temp
posi-
[°C]
[°C]
tion
170
2 (left
165
and
right)
170
2
160
160
2
150
175
2
160
170
3
140 -
150
-
2 and
140 -
4
150
-
1, 3
140 -
and 5
150
140
3
140 -
150
-
2 and
140 -
4
150
-
1, 3
140 -
and 5
150
120
3
120
-
2 and
120
4
190
3
190
190
3
170
-
2 and
170
4
180
2
170
160
2
150
170
2 (left
160
and
right)
Cooking
time
[min]
30 - 40
In a 26 cm cake mould
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
110 -
In a 24 cm cake mould
120
50 - 60
In a 20 cm cake mould
ENGLISH
13
Notes
1)
1)
1)
1)
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