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Baking Recommendations
Convection
Temperature
°F/°C
Baking level
(from bottom)
Time
(in mins.)
Creamed mixture
Dried fruit cake
Nut cake (tray)
1)
Nut cake (pan)
Fresh fruit cake with topping (tray)
Fresh fruit cake (tray)
Fresh fruit cake (pan)
Flan base
1)
Small cakes
1)
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
1
1
1
1
1
1
1
1, 2, 4
70-80
20-25
60-70
45-50
35-45
45-55
25-30
20-25
Whisked mixture
Tart
1)
Tart / Flan base
1)
Swiss roll
1)
320-360/160-180
320-360/160-180
320-360/160-180
1
1
1
25-30
20-25
15-20
Kneaded mixture
Tart / Flan base
Nut ring
Crumb cake
Small biscuits
Cheesecake
Apple pie
1)
Apricot tart with topping
Savory pastry
2)
Meat loaf
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
380-410/190-210
340-380/170-190
1
1
1
1, 2, 4
1
1
1
1
1
20-25
40-50
40-50
15-25
75-85
50-60
50-65
25-35
60-70
Yeast mixtures
Crumb cake
Fresh fruit cake (tray)
Stollen
White bread
Wheat bread
1)
Pizza (tray)
1)
Onion bread
Apple turnovers
300-340/150-170
320-360/160-180
300-340/150-170
320-360/160-180
380-410/190-210
340-380/170-190
320-360/160-180
300-340/150-170
1
1
1
1
1
1
1
1, 3
35-45
40-50
45-65
40-50
60-70
40-50
35-45
25-30
Choux pastries
1)
Eclairs 320-360/160-180 1, 3 25-30
Flaky pastries
1)
340-380/170-190 1, 3 20-25
Meringues
1)
and
Macaroons 240-290/120-140 1, 2, 4 30-50
Unless otherwise stated, the times given are for an oven which has not been preheated.
With a pre-heated oven, shorten the time by approximately 10 minutes.
1) Pre-heat the oven when using “Top & Bottom Heat”.
2) Pre-heat the oven when using “Convection” or “Top & Bottom Heat".
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