John Lewis JLBIOS662 User Manual
Page 19
CAKES
Conventional
cooking
Fan cooking
Cooking
time
TYPE OF DISH
level
Temp.
(°C)
level
Temp.
(°C)
In
minutes
NOTE
Whisked recipies
2
170
2(1 and 3)
1)
160
45-60
Cake tin
Shortbread dough
2
170
2(1 and 3)
1)
160
20-30
Cake tin
Buttermilk cheese
cake
1
175
2
165
60-80
Cake tin
Apple cake
1
170
2(1 and 3)
1)
160
90-120
Cake tin
Strudel
2
180
2
160
60-80
Baking tray
Jam tart
2
190
2(1 and 3)
1)
180
40-45
Cake tin
Fruit cake
2
170
2
150
60-70
Cake tin
Sponge cake
1
170
2(1 and 3)
1)
165
30-40
Cake tin
Christmas cake
1
150
2
150
120-150
Cake tin
Plum cake
1
175
2
160
50-60
Bread tin
Small cakes
3
170
2
160
20-35
Baking tray
Biscuits
2
160
2(1 and 3)
1)
150
20-30
Baking tray
Meringue
2
135
2(1 and 3)
1)
150
60-90
Baking tray
Fancy biscuits
2
200
2
190
12-20
Baking tray
Pastries: Choux
pastry
2 or 3
210
2(1 and 3)
1)
170
25-35
Baking tray
Tartlets
2
180
2
170
45-70
Cake tin
1) If you cook several dishes at the same time, we recommend that you place them on the levels quoted between
brackets.
The temperatures quoted are guidelines. If
necessary, the temperatures should be
adjusted to personal requirements.
BREAD AND PIZZA
Conventional
cooking
Fan cooking
Cooking
time
TYPE OF DISH
level
Temp.
(°C)
level
Temp.
(°C)
In minutes
NOTE
White bread
1
195
2
185
60-70
Bread tin
19