User Manual

11.2 Baking and roasting
CAKES
Conventional Cook‐
ing
True Fan Cooking
(min)
(°C) (°C)
Whisked recipes 170 2 160 2 (1 and 3) 45 - 60 Cake mould
Shortbread dough 170 2 160 2 (1 and 3) 24 - 34 Cake mould
Buttermilk cheese‐
cake
170 1 160 2 60 - 80 Cake mould, Ø 26
cm
Strudel 175 2 150 2 60 - 80 Baking tray
Jam tart 170 2 160 2 30 - 40 Cake mould, Ø 26
cm
Fruit cake 170 2 155 2 60 - 70 Cake mould, Ø 26
cm
Christmas cake /
Rich fruit cake
170 2 160 2 50 - 60 Cake mould, Ø 20
cm
Plum cake, preheat
the empty oven
170 2 160 2 50 - 60 Bread tin
Biscuits, preheat the
empty oven
150 3 150 3 20 - 30 Baking tray
Meringues 100 3 100 3 90 - 120 Baking tray
Buns, preheat the
empty oven
190 3 180 3 15 - 20 Baking tray
Choux pastry, pre‐
heat the empty oven
190 3 180 3 25 - 35 Baking tray
Plate tarts 180 3 170 2 45 - 70 Cake mould, Ø 20
cm
Victoria sandwich 180 1 or 2 170 2 40 - 55 Cake mould, Ø 20
cm
Preheat the empty oven.
BREAD AND
PIZZA
Conventional Cook‐
ing
True Fan Cooking
(min)
(°C) (°C)
White bread, 1 - 2 pieces,
0.5 kg each
190 1 190 1 60 - 70 -
Rye bread, preheating is
not needed
190 1 180 1 30 - 45 Bread tin
Bread rolls, 6 - 8 rolls 190 2 180 2 (1 and 3) 25 - 40 Baking tray
ENGLISH 37