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Operating Instructions
40
Baking Table
Baking on one level
Recipe type
Fan Cooking » Conventional Â
Time
Oven
level,
from
bottom
Tempera-
ture
ºC
Oven
level,
from
bottom
Tempera-
ture
ºC
for both
functions
Hrs. mins.
Cakes in tins
Ring cake or brioche 1 150-160 1 160-180 0:50-1:10
Short bread/'galettes' 1 140-160 1 150-170 1:10-1:30
Sponge biscuit 1 150-160 1 160-180 0:25-0:40
Flan base - Short pastry 3 170-180 2
190-210
1
0:10-0:25
Flan base - Cake mixture 3 150-170 2 170-190 0:20-0:25
Apple pie 1 150-170 1 170-190 0:50-1:00
Spicy cakes and flans
(for example, Quiche
Lorraine)
1 160-180 1 190-210 0:30-1:10
Cheese cake 1 140-160 1 170-190 1:00-1:30
Cakes on baking trays
Plaited buns/pastries 3 160-170 3 170-190 0:30-0:40
Christmas loaf 3
.150-170
1
3
160-180
1
0:40-1:00
Bread (rye bread) at first
.....................................then
1
. 180-200
1
140-160
2
230
1
160-180
0:20
0:30-1:00
Vol-au-vent / Eclairs 3
160-170
1
3 190-210 0:15-0:30
Swiss Roll 3
150-170
1
3
180-200
1
0:10-0:20
Dry streusel cake 3 150-160 3 160-180 0:20-0:40
Butter/sugar cakes, 3
160-170
1
3
190-210
1
0:15-0:30
Fruit cakes
(made with yeast dough/
cake mixture)
2
3 150-170 3 170-190 0:25-0:50