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Food Top / Bottom Heat True Fan Cooking Time
(min)
Com-
ments
Tempera-
ture (°C)
Shelf po-
sition
Tempera-
ture (°C)
Shelf po-
sition
Strudel 175 3 150 2 60 - 80 In a baking
tray
Jam-tart 170 2 165 2 (left and
right)
30 - 40 In a 26 cm
cake mould
Sponge
cake
170 2 160 2 50 - 60 In a 26 cm
cake mould
Christmas
cake / Rich
fruit cake
1)
160 2 150 2 90 - 120 In a 20 cm
cake mould
Plum cake
1)
175 1 160 2 50 - 60 In a bread tin
Small cakes
- one level
170 3 140 - 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 3 140 - 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 levels
- - 140 - 150 1, 3 and 5 35 - 45 In a baking
tray
Meringues -
one level
120 3 120 3 80 - 100 In a baking
tray
Meringues-
two levels
1)
- - 120 2 and 4 80 - 100 In a baking
tray
Buns
1)
190 3 190 3 12 - 20 In a baking
tray
Eclairs - one
level
190 3 170 3 25 - 35 In a baking
tray
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