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Type of baking Oven function
Oven
level
Temperature °C
Time
Hours:Mins.
Buttered almond cake/sugar
cakes
Conventional
Cooking
3
190-210
1)
0:20-0:30
Fruit flans (made with yeast
dough/sponge mixture)
2)
True Fan Cooking 3 150 0:35-0:50
Fruit flans (made with yeast
dough/sponge mixture)
2)
Conventional
Cooking
3 170 0:35-0:50
Fruit flans made with short
pastry
True Fan Cooking 3 160-170 0:40-1:20
Yeast cakes with delicate
toppings (e. g, quark, cream,
custard)
Conventional
Cooking
3
160-180
1)
0:40-1:20
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Biscuits
Type of baking Oven function
Oven lev-
el
Temperature °C
Time
Hours:Mins.
Short pastry biscuits True Fan Cooking 3 150-160 0:10-0:20
Short bread/ Pastry
Stripes
True Fan Cooking 3 140 0:20-0:30
Short bread/ Pastry
Stripes
Conventional Cooking 3
160
1)
0:20-0:30
Biscuits made with
sponge mixture
True Fan Cooking 3 150-160 0:15-0:20
Pastries made with egg
white, merungues
True Fan Cooking 3 80-100 2:00-2:30
Macaroons True Fan Cooking 3 100-120 0:30-0:50
Biscuits made with yeast
dough
True Fan Cooking 3 150-160 0:20-0:40
Puff pastries 0:20-0:30
Rolls True Fan Cooking 3
160
1)
0:10-0:25
Rolls Conventional Cooking 3
190-210
1)
0:10-0:25
Small cakes (20per tray) True Fan Cooking 3
140
1)
0:20-0:30
Small cakes (20per tray) Conventional Cooking 3
170
1)
0:20-0:30
1) Pre-heat the oven
14 Helpful hints and tips
14


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