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Multileveled Baking
Cakes/pastries/breads on baking trays
Type of baking
True Fan Cooking True Fan Cooking
Temperature in °C
Time
Hours:Mins.
Shelf positions from bottom
2 levels 3 levels
Cream puffs/Eclairs 1/4 -
160-180
1)
0:25-0:45
Dry streusel cake 1/4 - 150-160 0:30-0:45
1) Pre-heat the oven
Biscuits/small cakes/pastries/rolls
Type of baking
True Fan Cook-
ing
True Fan Cook-
ing
Temperature in °C
Time
Hours:Mins.
Shelf positions from bottom
2 levels 3 levels
Short pastry biscuits 1/4 1/3/5 150-160 0:20-0:40
Short bread/ Pastry Stripes 1/4 1/3/5 140 0:25-0:50
Biscuits made with sponge
mixture
1/4 - 160-170 0:25-0:40
Biscuits made with egg
white, meringues
1/4 - 80-100 2:10-2:50
Macaroons 1/4 - 100-120 0:40-1:20
Biscuits made with yeast
dough
1/4 - 160-170 0:30-0:60
Puff pastries 1/4 -
170-180
1)
0:30-0:50
Rolls 1/4 - 180 0:30-0:55
Small cakes (20per tray) 1/4 -
150
1)
0:25-0:40
1) Pre-heat the oven
Tips on baking
Baking results Possible cause Remedy
The cake is not browned
enough underneath
Wrong oven level Place cake lower
The cake sinks (becomes sog-
gy, lumpy, streaky)
Oven temperature too
high
Use a slightly lower setting
The cake sinks (becomes sog-
gy, lumpy, streaky)
Baking time too short
Set a longer baking time. Baking times
cannot be reduced by setting higher
temperatures
The cake sinks (becomes sog-
gy, lumpy, streaky)
Too much liquid in the
mixture
Use less liquid. Pay attention to mixing
times, especially if using mixing ma-
chines
Helpful hints and tips 15
15


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