User manual

TYPE OF
DISH
Conventional Cook-
ing
True Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
Christmas
cake / Rich fruit
cake
2 160 2 150 90 - 120 In a 20 cm cake
mould
1)
Plum cake 1 175 2 160 50 - 60
In a bread tin
1)
Small cakes -
one level
3 170 3 150 -
160
20 - 30
In a baking tray
1)
Small cakes -
two levels
- - 2 and 4 140 -
150
25 - 35
In a baking tray
1)
Small cakes -
three levels
- - 1, 3 and 5 140 -
150
30 - 45
In a baking tray
1)
Biscuits / pas-
try stripes - one
level
3 140 3 140 -
150
25 - 45 In a baking tray
Biscuits / pas-
try stripes - two
levels
- - 2 and 4 140 -
150
35 - 40 In a baking tray
Biscuits / pas-
try stripes -
three levels
- - 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 sand-
wich
1 170 2 160 30 - 50 In a 20 cm cake
mould
1)
1) Preheat for 10 minutes.
BREAD AND PIZZA
TYPE OF
DISH
Conventional
Cooking
True Fan Cooking
Cooking
time [min]
Notes
Shelf po-
sition
Temp
[°C]
Shelf posi-
tion
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
17