Philco POB 62 - Příručka (Stránka 68)

Type of baking Oven function Shelf position Temperature
(°C)
Time (min)
Ring cake / Brio-
che True Fan Cook-
ing
1 150 - 160 50 - 70
Madeira cake /
Fruit cakes True Fan Cook-
ing
1 140 - 160 70 - 90
Fatless sponge
cake / Fatless
sponge cake True Fan Cook-
ing
2 140 - 150 35 - 50
Fatless sponge
cake / Fatless
sponge cake Conventional
Cooking
2 160 35 - 50
Flan base - short
pastry True Fan Cook-
ing
2 170 - 180 1) 10 - 25
Flan base -
sponge mixture True Fan Cook-
ing
2 150 - 170 20 - 25
Apple pie / Apple
pie (2 tins Ø20
cm, diagonally off
set) True Fan Cook-
ing
2 160 60 - 90
Apple pie / Apple
pie (2 tins Ø20
cm, diagonally off
set) Conventional
Cooking
1 180 70 - 90
Cheesecake Conventional
Cooking
1 170 - 190 60 - 90
1) Preheat the oven.
Cakes / pastries / breads on baking trays
Type of baking Oven function Shelf position
Temperature
(°C)
Time (min)
Plaited bread /
Bread crown Conventional
Cooking
3 170 - 190 30 - 40
Christmas stollen Conventional
Cooking
2 160 - 180
1) 50 - 70
Bread (rye
bread):
1. First part of
baking proce-
dure.
2. Second part
of baking
procedure.
Conventional
Cooking
1
1. 230 1)
2. 160 - 180
1. 20
2. 30 - 60
Cream puffs /
Eclairs Conventional
Cooking
3 190 - 210
1) 20 - 35
Swiss roll Conventional
Cooking
3 180 - 200
1) 10 - 20
Cake with crum-
ble topping (dry)
True Fan Cooking 3 150 - 160 20 - 40
Buttered almond
cake / Sugar
cakes
Conventional
Cooking
3 190 - 210
1) 20 - 30
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