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Baking table
Conventional and Fan Cooking
Timings do not include pre-heating.
The empty oven should always be pre-heated for 10 minutes.
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your
individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
If you wish to cook more than one dish at the same time, we suggest that you change the cooking levels of your
dishes during the last 5-10 minutes in order to obtain a more uniform colour of your dishes.
(*) If you need to cook more than one dish at the same time, we recommend you to place them on the levels quoted
between brackets. Shelf positions are counted from bottom of the oven.
CAKES
Whisked recipies 2 170 2 (1and3)* 160 45-60 In cake mould
Shortbread dough 2 170 2 (1and3)* 160 20-30 In cake mould
Butter-milk cheese cake 1 175 2 165 60-80 In cake mould
Apple cake (Apple pie)
1 170 2 160 90-120 In cake mould
Strudel 2 180 2 160 60-80 In baking tray
Jam- tart 2 190 2(1and3)* 180 40-45 In cake mould
Fruit cake 2 170 2 150 60-70 In cake mould
Sponge cake 1 170 2(1and3)* 165 30-40 In cake mould
Christmas cake 1 150 2 150 120-150 In cake mould
Plum cake 1 175 2 160 50-60 In bread tin
Small cake 3 170 2 160 20-35 In baking tray
Biscuits 2 160 2(1and3)* 150 20-30 In baking tray
Meringues 2 135 2(1and3)* 150 60-90 In baking tray
Buns 2 200 2 190 12~20 In baking tray
Pastry: Choux 2 or 3 210 2(1and3)* 170 25-35 In baking tray
Plate tarts 2 180 2 170 45-70 In cake mould
BREAD AND PIZZA
White bread 1 195 2 185 60-70
Rye bread 1 190 1 180 30-45 In bread tin
Bread rolls 2 200 2(1and3)* 175 25-40 In baking tray
Pizza 2 200 2 200 20-30 In baking tray
FLANS
Pasta flan 2 200 2(1and3)* 175 40-50 In mould
Vegetable flan 2 200 2(1and3)* 175 45-60 In mould
Quiches 1 210 1 190 30-40 In mould
Lasagne 2 200 2 200 25-35 In mould
Cannelloni 2 200 2 200 25-35 In mould
TYPE OF DISH
Conventional
Cooking
Fan Cooking
temp °C
temp
°C
4
3
2
1
4
3
2
1
Cooking times in
minutes
NOTES