User manual

Baking and roasting
Cakes
Food Top / Bottom Heat True Fan Cooking Time
(min)
Com‐
ments
Temper‐
ature
(°C)
Shelf po‐
sition
Temper‐
ature
(°C)
Shelf po‐
sition
Whisked
recipes
170 2 160 2 (1 and
3)
45 - 60 In a cake
mould
Short‐
bread
dough
170 2 160 2 (1 and
3)
24 - 34 In a cake
mould
Butter-
milk
cheese
cake
170 1 160 2 60 - 80 In a 26
cm cake
mould
Apple
cake (Ap‐
ple pie)
170 1 160 2 (1 and
3)
100 - 120 In two 20
cm cake
moulds
on a wire
shelf
Strudel 175 2 150 2 60 - 80 In a bak‐
ing tray
Jam-tart 170 2 160 2 30 - 40 In a 26
cm cake
mould
Fruit cake 170 2 155 2 60 - 70 In a 26
cm cake
mould
Sponge
cake
(Fatless
sponge
cake)
170 2 160 2 35 - 45 In a 26
cm cake
mould
Christ‐
mas
cake /
Rich fruit
cake
170 2 160 2 50 - 60 In a 20
cm cake
mould
Plum
cake
1)
170 2 160 2 50 - 60 In a
bread tin
Small
cakes
170 3 160 3 (1 and
3)
20 - 30 In a bak‐
ing tray
13