User manual

CAKES

Conventional

Cooking

True Fan Cook-

ingTrue Fan Cooking

(min)

(°C) (°C)

Shortbread

dough

170 2 160 3 (1 and 4) 20 - 30 Cake mould

Buttermilk

cheesecake

170 1 165 2 60 - 80 Cake mould, Ø 26 cm

Strudel 175 3 150 2 60 - 80 Baking tray

Jam tart 170 2 165 2 30 - 40 Cake mould, Ø 26 cm

Sponge cake 170 2 160 2 50 - 60 Cake mould, Ø 26 cm

Christmas

cake, preheat

the empty

oven

160 2 150 2 90 - 120 Cake mould, Ø 20 cm

Plum cake,

preheat the

empty oven

175 1 160 2 50 - 60 Bread tin

Biscuits 140 3 140 - 150 3 30 - 35 Baking tray

Meringues 120 3 120 3 80 - 100 Baking tray

Meringues,

two levels,

preheat the

empty oven

- - 120 2 and 4 80 - 100 Baking tray

Buns, preheat

the empty

oven

190 3 190 3 12 - 20 Baking tray

Eclairs 190 3 170 3 25 - 35 Baking tray

Eclairs, two

levels

- - 170 2 and 4 35 - 45 Baking tray

Plate tarts 180 2 170 2 45 - 70 Cake mould, Ø 20 cm

Rich fruit cake 160 1 150 2 110 - 120 Cake mould, Ø 24 cm

Victoria sand-

wich

170 1 160 2 50 - 60 Cake mould, Ø 20 cm

Preheat the empty oven.