Publicidad
Idiomas disponibles
Idiomas disponibles
Baking and roasting table
CAKES
Conventional Cook-
TYPE OF DISH
Shelf posi-
Whisked recipes
Shortbread
dough
Buttermilk
cheesecake
Apple cake (Ap-
ple pie)
Strudel
Jam-tart
Sponge cake
Christmas cake /
Rich fruit cake
Plum cake
Small cakes -
one level
Small cakes -
two levels
Small cakes -
three levels
Biscuits / pastry
stripes - one lev-
el
Biscuits / pastry
stripes - two lev-
els
Biscuits / pastry
stripes - three
levels
Meringues - one
level
Meringues- two
levels
Buns
www.zanussi.com
ing
Temp
tion
[°C]
2
170
2
170
1
170
2
170
3
175
2
170
2
170
2
160
1
175
3
170
-
-
-
-
3
140
-
-
-
-
3
120
-
-
3
190
True Fan Cooking
Shelf posi-
Temp
tion
[°C]
3 (2 and 4)
160
3 (2 and 4)
160
2
165
2 (left and
160
right)
2
150
2 (left and
165
right)
2
160
2
150
2
160
3
140 -
150
2 and 4
140 -
150
1, 3 and 5
140 -
150
3
140 -
150
2 and 4
140 -
150
1, 3 and 5
140 -
150
3
120
2 and 4
120
3
190
Cooking
Notes
time [min]
45 - 60
In a cake mould
20 - 30
In a cake mould
60 - 80
In a 26 cm cake
mould
80 - 100
In two 20 cm cake
moulds on a wire
shelf
60 - 80
In a baking tray
30 - 40
In a 26 cm cake
mould
50 - 60
In a 26 cm cake
mould
90 - 120
In a 20 cm cake
mould
50 - 60
In a bread tin
20 - 30
In a baking tray
25 - 35
In a baking tray
30 - 45
In a baking tray
30 - 35
In a baking tray
35 - 40
In a baking tray
35 - 45
In a baking tray
80 - 100
In a baking tray
80 - 100
In a baking tray
12 - 20
In a baking tray
1)
1)
1)
1)
1)
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