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Baking and roasting table
Cakes
Food Top / Bottom Heat True Fan Cooking Time
(min)
Com-
ments
Tempera-
ture (°C)
Shelf po-
sition
Tempera-
ture (°C)
Shelf po-
sition
Whisked
recipes
170 2 160 3 (2 and 4) 45 - 60 In a cake
mould
Shortbread
dough
170 2 160 3 (2 and 4) 20 - 30 In a cake
mould
Buttermilk
cheesecake
170 1 165 2 80 - 100 In a 26 cm
cake mould
Apple cake
(Apple pie)
1)
170 2 160 2 (left and
right)
80 - 100 In two 20 cm
cake moulds
on a wire
shelf
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 2 150 2 40 - 50 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
1)
170 3 150 - 160 3 20 - 30 In a baking
tray
Small cakes
- two levels
1)
- - 140 - 150 2 and 4 25 - 35 In a baking
tray
Small cakes
- three levels
1)
- - 140 - 150 1, 3 and 5 30 - 45 In a baking
tray
Biscuits /
pastry stripes
- one level
140 3 140 - 150 3 25 - 45 In a baking
tray
Biscuits /
pastry stripes
- two levels
- - 140 - 150 2 and 4 35 - 40 In a baking
tray
12 www.zanussi.com
12


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