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TYPE OF DISH
Conventional Cook-
ing
True Fan Cooking
Cooking time
[min]
Notes
Shelf po-
sition
Temp
[°C]
Shelf
position
Temp
[°C]
Small cakes - two
levels
- - 2 and 4 140-150 25-35 In a baking tray
Small cakes - three
levels
- - 1, 3 and
5
140-150 30-45 In a baking tray
Biscuits/pastry
stripes - one level
3 140 3 140-150 30-35 In a baking tray
Biscuits/pastry
stripes - two levels
- - 2 and 4 140-150 35-40 In a baking tray
Biscuits/pastry
stripes - three lev-
els
- - 1, 3 and
5
140-150 35-45 In a baking tray
Meringues - one
level
3 120 3 120 80-100 In a baking tray
Meringues- two
levels
- - 2 and 4 120 80-100
In a baking tray
1)
Buns 3 190 3 190 12-20
In a baking tray
1)
Eclairs - one level 3 190 3 170 25-35 In a baking tray
Eclairs - two levels - - 2 and 4 170 35-45 In a baking tray
Plate tarts 2 180 2 170 45-70 In a 20 cm cake mould
Rich fruit cake 1 160 2 150 110-120 In a 24 cm cake mould
Victoria sandwich 1 170 2 (left
and
right)
160 50-60 In a 20 cm cake mould
1) Preheat for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
Conventional Cook-
ing
True Fan Cooking
Cooking time
[min]
Notes
Shelf po-
sition
Temp
[°C]
Shelf
position
Temp
[°C]
White bread 1 190 1 190 60-70
1-2 pieces, 500 gr per piece
1)
Rye bread 1 190 1 180 30-45 In a bread tin
Bread rolls 2 190 2 (2 and
4)
180 25-40
6-8 rolls in a baking tray
1)
10
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