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14 progress
Conventional Cook-
TYPE OF
DISH
Shelf po-
Christmas
cake / Rich fruit
cake
Plum cake
Small cakes -
one level
Small cakes -
two levels
Small cakes -
three levels
Biscuits / pas-
try stripes - one
level
Biscuits / pas-
try stripes - two
levels
Biscuits / pas-
try stripes -
three levels
Meringues -
one level
Meringues- two
levels
Buns
Eclairs - one
level
Eclairs - two
levels
Plate tarts
Rich fruit cake
Victoria sand-
wich
1) Preheat for 10 minutes.
BREAD AND PIZZA
Conventional Cook-
TYPE OF
DISH
Shelf po-
White bread
Rye bread
ing
Temp
sition
[°C]
2
160
1
175
3
170
-
-
-
-
3
140
-
-
-
-
3
120
-
-
3
190
3
190
-
-
2
180
1
160
1
170
ing
Temp
sition
[°C]
1
190
1
190
True Fan Cooking
Shelf posi-
Temp
tion
[°C]
2
150
2
160
3
140 -
150
2 and 4
140 -
150
1, 3 and 5
140 -
150
3
140 -
150
2 and 4
140 -
150
1, 3 and 5
140 -
150
3
120
2 and 4
120
3
190
3
170
2 and 4
170
2
170
2
150
2 (left and
160
right)
True Fan Cooking
Shelf posi-
Temp
tion
[°C]
1
190
1
180
Cooking
Notes
time [min]
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 - 120
In a 24 cm cake
mould
50 - 60
In a 20 cm cake
mould
Cooking
Notes
time [min]
60 - 70
1 - 2 pieces, 500
gr per piece
30 - 45
In a bread tin
1)
1)
1)
1)
1)
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