John Lewis JLBIOS609 manual Baking on more than one oven level

Baking on more than one oven level

	Convection	Convection with
	with ring
		ring heating
	heating			Time
		element	Temperature
Type of baking	element			Hours:
			in °C
				Mins.
	Shelf positions from bottom
	2 levels	3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs	1 / 4	---	160-1801))	0:35-0:60
Dry streusel cake	1 / 3	---	140-160	0:30-0:60
Biscuits/small cakes/pastries/rolls
Short pastry biscuits	1 / 3	1 / 3 / 5	150-160	0:15-0:35
Viennese whirls	1 / 3	1 / 3 / 5	140	0:20-0:60
Biscuits made with sponge	1 / 3	---	160-170	0:25-0:40
mixture
Biscuits made with egg white,	1 / 3	---	80-100	2:10-2:50
meringues
Macaroons	1 / 3	---	100-120	0:40-1:20
Biscuits made with yeast	1 / 3	---	160-170	0:30-0:60
dough
Puff pastries	1 / 3	---	170-1801)	0:30-0:50
Rolls	1 / 4	---	160	0:30-0:55
Small cakes (20per tray)	1 / 4	---	1401)	0:25-0:40

1) Pre-heat the oven

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