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Type of baking
True Fan Cooking
Temperature in
°F
Time in min.Shelf position
2 levels 3 levels
Short bread/ Pas-
try Stripes
1/4 1/3/5 280 25 - 50
Biscuits made
with sponge mix-
ture
1/4 - 320 - 340 25 - 40
Biscuits made
with egg white,
meringues
1/4 - 180 - 210 130 - 170
Macaroons 1/4 - 210 - 250 40 - 80
Biscuits made
with yeast dough
1/4 - 320 - 340 30 - 60
Puff pastries 1/4 -
340 - 360
1)
30 - 50
Rolls 1/4 - 360 30 - 55
Small cakes
(20per tray)
1/4 -
300
1)
25 - 40
1) Pre-heat the oven
Tips on baking
Baking results Possible cause Remedy
The cake is not browned
enough underneath.
Wrong shelf position. Place the cake lower.
The cake sinks (becomes soggy,
lumpy, streaky).
The oven temperature is too
high.
The next time you bake set a
slightly lower oven tempera-
ture.
The cake sinks (becomes soggy,
lumpy, streaky).
The baking time is too short.
Set a longer baking time. Bak-
ing times cannot be reduced
by setting higher tempera-
tures.
The cake sinks (becomes soggy,
lumpy, streaky).
There is too much liquid in the
mixture.
Use less liquid. Pay attention to
mixing times, especially if you
use a mixing machine.
The cake is too dry.
The oven temperature is too
low.
The next time you bake set a
higher oven temperature.
The cake is too dry. The baking time is too long.
The next time you bake set a
shorter baking time.
The cake browns unevenly.
The oven temperature is too
high and the baking time is too
short.
Set a lower oven temperature
and a longer baking time.
14 Helpful hints and tips