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Type of baking True Fan Cooking
Shelf positions from bottom
2 shelf positions
Temperature (°C) Time (min)
Short bread / Short bread /
Pastry Stripes
1 / 3 140 25 - 45
Biscuits made with sponge
mixture
1 / 3 160 - 170 25 - 40
Pastries made with egg
white, meringues
1 / 3 80 - 100 130 - 170
Macaroons 1 / 3 100 - 120 40 - 80
Biscuits made with yeast
dough
1 / 3 160 - 170 30 - 60
Pizza Setting
Type of baking Shelf position Temperature (°C) Time (min)
Pizza (thin crust)
1)
3 200 - 230 15 - 20
Pizza (with a lot of topping)
2)
3 180 - 200 20 - 30
Tarts 3 180 - 200 40 - 55
Spinach flan 3 160 - 180 45 - 60
Quiche Lorraine (Savoury
flan)
3 170 - 190 45 - 55
Swiss Flan 3 170 - 190 45 - 55
Cheesecake 2 140 - 160 60 - 90
Apple cake, covered 2 150 - 170 50 - 60
Vegetable pie 3 160 - 180 50 - 60
Unleavened bread
1)
3 230 10 - 20
Puff pastry flan
1)
3 160 - 180 45 - 55
Flammekuchen
1)
3 230 12 - 20
Piroggen (Russian version of
calzone)
1)
3 180 - 200 15 - 25
1) Preheat the oven.
2) Use the deep pan.
Roasting table
Roasting dishes
Large roasting joints can be roasted directly
in the deep pan or on the wire shelf above the
deep pan (if present).
Roast lean meats in a roasting tin with a lid.
This will keep the meat more succulent.
All types of meat, that can be browned or
have crackling, can be roasted in the roasting
tin without the lid.
Use heat-resistant ovenware to roast (refer to
the instructions of the manufacturer).
You can roast large roasting joints directly in
the deep pan (if present) or on the wire shelf
above the deep pan.
17
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