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Baking in the oven
Fan Heat
Temperature
in °C
rec. runner
from bottom
Time
in mins.
Creamed mixture
Sand cake
Dried fruit cake
Nut cake (tray)
1)
Nut cake (tin)
Fresh fruit cake with topping (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
1)
Small cakes
1)
150-170
150-170
150-170
150-170
150-170
150-170
150-170
150-170
150-170
1
1
1
1
1
1
1
1
1, 2, 5
50-60
70-80
20-25
60-70
45-50
35-45
45-55
25-30
20-25
Whisked mixture
Tart
1)
Flan base
1)
Swiss roll
1)
160-180
160-180
160-180
1
1
1
25-30
20-25
15-20
Rubbed-in mixture
Tart / flan base
Nut ring
Crumble cake
Small cakes
1)
Cheesecake
Apple pie
1)
Apricot flan with topping
Savoury pastry
2)
Meat pie
150-170
150-170
150-170
150-170
150-170
150-170
150-170
190-210
170-190
1
1
1
1, 2, 5
1
1
1
1
1
20-25
40-50
40-50
15-25
70-80
45-55
40-60
25-35
60-70
Yeast mixtures
Crumble cake
Fresh fruit cake (tray)
Stollen
White bread
Wholemeal bread
1)3)
Pizza (tray)
1)
Onion cakes
Apple turnovers
150-170
160-180
150-170
160-180
190-210
170-190
160-180
150-170
1
1
1
1
1
1
1
1, 3
35-45
40-50
45-65
40-50
60-70
40-50
30-35
25-30
Choux pastry
1)
Eclairs 160-180 1, 3 25-30
Flaky pastry
1)
170-190 1, 3 20-25
Meringues
1)
Macaroons 120-140 1, 2, 5 30-50
The times given are calculated on the basis of an oven which has not been pre-heated.
With a pre-heated oven shorten times by approx. 10 minutes.
1) Pre-heat the oven with ’Conventional’ heat.
2) Pre-heat the oven with ’Fan Heat’ and ’Conventional’ heat.
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