VOSS IEL971RF - Page 19

Food Function Temperature
(°C)
Time (min) Shelf position
Madeira cake /
Fruit cakes
True Fan Cook-
ing
140 - 160 70 - 90 1
Flan base - short
pastry
True Fan Cook-
ing
170 - 180
1)
10 - 25 2
Flan base -
sponge mixture
True Fan Cook-
ing
150 - 170 20 - 25 2
Cheesecake Top / Bottom
Heat
170 - 190 60 - 90 1
1)
Preheat the oven.
Cakes / pastries / breads on baking trays
Food Function Tempera-
ture (°C)
Time
(min)
Shelf posi-
tion
Plaited bread / Bread crown Top / Bottom Heat 170 - 190 30 - 40 3
Christmas stollen Top / Bottom Heat
160 - 180
1)
50 - 70 2
Bread (rye bread):
1. First part of baking proce-
dure.
2. Second part of baking
procedure.
Top / Bottom Heat
1. 230
1)
2. 160 - 180
1. 20
2. 30 -
60
1
Cream puffs / Eclairs Top / Bottom Heat
190 - 210
1)
20 - 35 3
Swiss roll Top / Bottom Heat
180 - 200
1)
10 - 20 3
Cake with crumble topping
(dry)
True Fan Cooking 150 - 160 20 - 40 3
Buttered almond cake / Sugar
cakes
Top / Bottom Heat
190 - 210
1)
20 - 30 3
Fruit flans (made with yeast
dough / sponge mixture)
2)
True Fan Cooking 150 35 - 55 3
Fruit flans (made with yeast
dough / sponge mixture)
2)
Top / Bottom Heat 170 35 - 55 3
Fruit flans made with short
pastry
True Fan Cooking 160 - 170 40 - 80 3
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