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Food True Fan Cooking Time (min) Comments
Temperature
(°C)
Shelf position
Sponge cake 160 2 50 - 60 In a 26 cm cake
mould
Christmas cake /
Rich fruit cake
1)
150 2 90 - 120 In a 20 cm cake
mould
Plum cake
1)
160 2 50 - 60 In a bread tin
Small cakes - one
level
140 - 150 3 20 - 30 In a baking tray
Small cakes - two
levels
140 - 150 2 and 4 25 - 35 In a baking tray
Small cakes - three
levels
140 - 150 1, 3 and 5 30 - 45 In a baking tray
Biscuits / pastry
stripes - one level
140 - 150 3 30 - 35 In a baking tray
Biscuits / pastry
stripes - two levels
140 - 150 2 and 4 35 - 40 In a baking tray
Biscuits / pastry
stripes - three lev-
els
140 - 150 1, 3 and 5 35 - 45 In a baking tray
Meringues - one
level
120 3 80 - 100 In a baking tray
Meringues- two
levels
1)
120 2 and 4 80 - 100 In a baking tray
Buns
1)
190 3 12 - 20 In a baking tray
Eclairs - one level 170 3 25 - 35 In a baking tray
Eclairs - two levels 170 2 and 4 35 - 45 In a baking tray
Plate tarts 170 2 45 - 70 In a 20 cm cake
mould
Rich fruit cake 150 2 110 - 120 In a 24 cm cake
mould
Victoria sandwich 160 2 (left and right) 50 - 60 In a 20 cm cake
mould
1) Preheat the oven for 10 minutes.
10 www.zanussi.com
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