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Food Function Temperature
(°F )
Time (min) Shelf position
Flan base - short
pastry
True Fan Cook-
ing
340 - 360
1)
10 - 25 2
Flan base -
sponge mixture
True Fan Cook-
ing
300 - 340 20 - 25 2
Cheesecake Top / Bottom
Heat
340 - 380 60 - 90 1
1)
Preheat the oven.
Cakes / pastries / breads on baking trays
Food Function Tempera-
ture (°F )
Time
(min)
Shelf posi-
tion
Plaited bread / bread crown Top / Bottom Heat 340 - 380 30 - 40 3
Christmas stollen Top / Bottom Heat
320 - 360
1)
50 - 70 2
Bread (rye bread):
1. First part of baking proc-
ess.
2. Second part of baking
process.
Top / Bottom Heat
1. 450
1)
2. 320 -
360
1. 20
2. 30 -
60
1
Cream puffs / eclairs Top / Bottom Heat
380 - 410
1)
20 - 35 3
Swiss roll Top / Bottom Heat
360 - 400
1)
10 - 20 3
Cake with crumble topping
(dry)
True Fan Cooking 300 - 320 20 - 40 3
Buttered almond cake / sugar
cakes
Top / Bottom Heat
380 - 410
1)
20 - 30 3
Fruit flans (made with yeast
dough / sponge mixture)
2)
True Fan Cooking 300 35 - 55 3
Fruit flans (made with yeast
dough / sponge mixture)
2)
Top / Bottom Heat 340 35 - 55 3
Fruit flans made with short
pastry
True Fan Cooking 320 - 340 40 - 80 3
Yeast cakes with delicate top-
pings (e.g, quark, cream, cus-
tard)
Top / Bottom Heat
320 - 360
1)
40 - 80 3
1)
Preheat the oven.
2)
Use a deep pan.
ENGLISH 11
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