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Baking on several shelf positions
Type of cake or pastry
FAN COOKING
Time
Hours:
Mins.
Shelf position from bottom
Tempera-
ture ºC
2 Levels 3 Levels
Cakes and pastries on
baking sheets
Cream puffs/eclairs 1/4 -
160-180
1
0:35-0:60
Dry streusel cake 1/4 - 140-160 0:30-0:60
Biscuits
Shortcrust biscuits 1/4 1/3/5 150-160 0:15-0:35
Small piped biscuits 1/4 1/3/5 140-150 0:20-0:60
Sponge fingers 1/4 - 160-170 0:25-0:40
Meringues 1/4 - 80-100 2:10-2:50
Macaroons 1/4 - 100-120 0:40-1:20
Small pastries made with
yeast dough
1/4 - 160-170 0:30-0:60
Small pastries made with
puff pastry
1/4 -
170-180
1
0:30-0:50
Bread rolls 1/4 -
180-190
1
0:30-0:55