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TYPE OF DISH
Conventional Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
Apple cake (Apple pie) 2 170 80-100 In two 20 cm cake moulds on a wire
shelf
1)
Strudel 3 175 60-80 In a baking tray
Jam-tart 2 170 30-40 In a 26 cm cake mould
Sponge cake 2 170 50-60 In a 26 cm cake mould
Christmas cake/Rich
fruit cake
2 160 90-120
In a 20 cm cake mould
1)
Plum cake 1 175 50-60
In a bread tin
1)
Small cakes 3 170 20-30 In a baking tray
Biscuits/pastry strips 3 140 30-35 In a baking tray
Meringues 3 120 80-100 In a baking tray
Buns 3 190 15-20
In a baking tray
1)
Eclairs 3 190 25-35 In a baking tray
Plate tarts 2 180 45-70 In a 20 cm cake mould
Rich fruit cake 1 160 110-120 In a 24 cm cake mould
Victoria sandwich 1 170 50-60
In a 20 cm cake mould
1)
1) Preheat the oven for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
Conventional Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
White bread 1 190 60-70
1-2 pieces, 500 gr per piece
1)
Rye bread 1 190 30-45 In a bread tin
Pizza 1 230-250 10-20
In a baking tray or deep roasting pan
1)
Scones 3 200 10-20
In a baking tray
1)
1) Preheat for 10 minutes.
FLANS
TYPE OF DISH
Conventional Cooking
Cooking time
[min]
Notes
Shelf posi-
tion
Temp [°C]
Pasta flan 2 200 40-50 In a mould
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