9.16
Information for test
institutes
Tests according to EN 60350-1:2013 and
IEC 60350-1:2011.
Baking on one level. Baking in tins
Food
Function
Temperature
(°C)
Time
(min)
Shelf posi-
tion
Fatless sponge cake /
Fatless sponge cake
True Fan Cooking
140 - 150
35 - 50
2
Fatless sponge cake /
Fatless sponge cake
Top / Bottom Heat 160
35 - 50
2
Apple pie / Apple pie
(2 tins Ø20 cm, diago-
nally off set)
True Fan Cooking
160
60 - 90
2
Apple pie / Apple pie
(2 tins Ø20 cm, diago-
nally off set)
Top / Bottom Heat 180
70 - 90
1
Baking on one level. Biscuits
Food
Function
Temperature
(°C)
Time
(min)
Shelf posi-
tion
Short bread / Short
bread / Pastry stripes
True Fan Cooking
140
25 - 40
3
Short bread / Short
bread / Pastry stripes
Top / Bottom Heat 160
1)
20 - 30
3
Small cakes / Small
cakes (20 per tray)
True Fan Cooking
150
1)
20 - 35
3
Small cakes / Small
cakes (20 per tray)
Top / Bottom Heat 170
1)
20 - 30
3
1)
Preheat the oven.
Multilevel Baking. Biscuits / small cakes / small cakes / pastries / rolls
Food
Function
Temperature
(°C)
Time
(min)
Shelf position
2 po-
sitions
3 po-
si-
tions
Short bread / Short
bread / Pastry Stripes
True Fan Cooking. 140
25 - 45
1 / 4
1 / 3 /
5
Small cakes / Small
cakes (20 per tray)
True Fan Cooking. 150
1)
23 - 40
1 / 4
-
1)
Preheat the oven.
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