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Cooking Chart- Fan Cooking
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.
Cooking times in the table do not include pre-heating. We recommend to pre-heat
the oven for about 10 minutes before cooking.
CAKES
Whisked recipies
2 (1 and 3)*
160 45-60 In cake mould
Shortbread dough
2 (1 and 3)*
160 20-30 In cake mould
Butter-milk cheese cake 2 165 60-80 In cake mould
Apple cake (Apple pie) 2 160 90-120 In cake mould
Strudel 2 160 60-80 In baking tray
Jam- tart 2 180 40-45 In cake mould
Fruit cake 2 150 60-70 In cake mould
Sponge cake
2 (1 and 3)*
165 30-40 In cake mould
Christmas cake 2 150 120-150 In cake mould
Plum cake 2 160 50-60 In bread tin
Small cake
2 (1 and 3)*
170 20-35 In baking tray
Biscuits
2 (1 and 3)*
150 20-30 In baking tray
Meringues
2 (1 and 3)*
150 60-90 In baking tray
Buns
2 (1 and 3)*
190 12~20 In baking tray
Pastry: Choux
2 (1 and 3)*
170 25-35 In braking tray
Plate tarts 2 170 45-70 In cake mould
Rich fruit cake 2 150 110-120 In cake mould
Victoria sandwich 2 170 40-55 In cake mould
BREAD AND PIZZA
White bread 2 185 60-70
Rye bread 1 180 30-45 In bread tin
Bread rolls
2 (1 and 3)*
175 25-40 In baking tray
Pizza 2 200 20-30 In baking tray
Scones 2 190 10~20 In baking tray
FLANS
Pasta flan
2 (1 and 3)*
175 40-50 In mould
Vegetable flan
2 (1 and 3)*
175 45-60 In mould
Quiches
2 (1 and 3)*
180 35-45 In mould
Lasagne 2 200 25-35 In mould
Cannelloni 2 200 25-35 In mould
Yorkshire pudding 2 210 20-25 6 pudding mould
MEAT
Beef 2 175 50-70 On grid
Pork 2 175 100-130 On grid
Veal 2 175 90-120 On grid
English roast beef
rare 2 200 50-60 On grid
medium 2 200 60-70 On grid
well done 2 200 70-80 On grid
Shoulder of pork 2 170 120-150 With rind
Shin of pork 2 160 100-120 2 pieces
Lamb 2 175 110-130 Leg
Chicken 2 200 70-85 Whole
Turkey 2 160 210-240 Whole
Duck 2 175 120-150 Whole
Goose 1 160 150-200 Whole
Rabbit 2 175 60-80 Cut in pieces
Hare 2 175 150-200 Cut in pieces
Pheasant 2 175 90-120 Whole
Meat loaf 2 170 150 in bread pan
FISH
Trout/Sea bream
2 (1 and 3)*
175 40-55 3-4 fishes
Tuna fish/Salmon
2 (1 and 3)*
175 35-60 4-6 fillets
TYPE OF DISH
Fan Cooking
temp °C
4
3
2
1
NOTES
Cooking time in
minutes