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Baking chart
Fan Heat D
Temperature
in °C
rec. runner
from bottom
Time
in mins.
Creamed mixture
Madeira cake
Rich fruit cake (20 cm)
Victoria sandwich (tin)
Fudge brownies (tray)
Date and walnut cake
Cookies
Small cakes
1) 3)
150 – 170
–
160 – 170
160 – 170
-
150 – 170
150 – 170
1
-
1
1
-
1, 3
1, 2, 5
50 – 60
–
20 – 25
25 – 30
-
15 – 20
20 – 25
Whisked mixture
Souffle
1) 3)
Flan base
1) 3)
Swiss roll
1) 3)
180 – 190
160 – 180
160 – 180
2
1
1
25 – 30
20 – 25
20 – 25
Rubbed-in mixture
Sweet pastry base
Scones
Crumble
Teabread
1)
Shortbread
Apple pie
1)
Savoury pastry
2)
150 – 170
200 – 210
170
160 – 180
160
150 – 170
190 – 210
1
1, 3
1
2
1
1
1
20 – 25
20 – 25
30 – 35
60 – 115
20
55 – 75
25 – 35
Yeast mixtures
Wholemeal rolls
Lardy cake
Stollen
White bread
Wholemeal bread
1)
Pizza (tray)
1)
Hot cross buns
-
-
150 – 170
160 – 180
190 – 210
170 – 190
170
-
-
1
1
1
1
1, 3
-
-
45 – 65
40 – 50
60 – 70
40 – 50
20 – 25
Choux pastry
1) 3)
Eclairs 160 – 180 1, 3 30 – 40
Flaky pastry
1)
170 – 190 1, 3 20 – 25
Meringues
1)
Macaroons
Meringues
120 – 140
60 – 70
1, 2, 5
1
30 – 50
3 - 4 hrs
1) Pre-heat oven with "Conventional A" heat.
2) Pre-heat oven with "Fan Heat D" and "Conventional A" heat.
3) Do not switch on "Rapid heat-up Ä" during the heating up phase.
Baking chart
30