Cooking Charts
23
The information in these charts are guidelines only. Refer to your recipe or the packaging and be prepared to adjust the cooking times and settings accordingly.
Recommended | Shelf | Temp (°C) | Time (mins) | |
Function | positions | |||
|
| |||
Fan Bake | 4 | |||
Fan Forced | 3 and 5 | |||
Fan Bake | 4 | |||
Fan Forced | 3 and 5 | |||
Pastry Bake | 4 | |||
Pastry Bake | 3 | |||
Bake | 4 | |||
Bake | 4 | |||
Bake | 2 | 1hr 30 | ||
Classic Bake/Bake | 2 | 2.5 hrs | ||
Bake | 2 | 175 | ||
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| |
Bake | 2 | |||
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|
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| |
Pastry Bake | 3 | |||
Fan Bake | 3 | |||
Fan Forced | 2 and 4 | |||
Fan Bake | 2 | |||
Fan Forced | 1 and 3 | |||
Vent Bake | 1 | 60 | ||
Bake then Vent Bake | 4 | |||
Fan Bake | 3 | |||
Vent Bake | 3 | |||
Vent Bake |
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|
| |
Fan Forced | 2 | |||
Bake then Vent Bake |
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| |
Fan Forced | 3 | |||
Pastry Bake | 2 | |||
Pastry Bake | 2 |