STOVES Genus User Manual page 27

Using the Multifunction Oven
Note: For best results when using the conventional oven cooking function, only one tray
of cakes or scone should be baked. When baking more than one tray, the fanned oven
cooking function should be used. Shelf positions are counted from the bottom to the top
(see page 24 for an illustration)
Dish
scone
Meringue
Cakes
Small Cakes
Whisked sponge
Swiss roll
Victoria sandwich
(2 x 180mm/7")
Genoese sponge
Madeira
(2 x 180mm/7")
Semi rich fruit cake
(205mm/8")
Dundee cake
(205mm/8")
Pastry
Flaky / Puff
Shortcrust
Choux
Plate tarts
(2 x 180mm/7")
Biscuits
Shortbread rounds
Nut brownies
Brandy snaps
Flapjacks
Ginger nuts
Recommended temperature
(˚C)
Conventional
220
120
190
190
205
180
180
170
140
140
220
200
200
200
180
180
190
190
180
Shelf
Fanned
200 6 & 12
110
175
175
190
160
160
150
125
125
200
180 Depends on recipe and
180
180
160
160
170
180
160
24
Cook time
8 - 15 mins
2 2 - 3 hrs
9 15 - 25 mins
9 20 - 25 mins
5 10 - 12 mins
7 20 0 30 mins
8 25 - 30 mins
5 1 - 1 ⁄ hrs
1
4
5
2 ⁄ - 3hrs
1
2
2 ⁄ - 3hrs
5 1
2
type of filling
10 10 - 20 mins
9 35 - 40 mins
11 8 - 12 mins
9 25 - 40 mins
11 15 - 20 mins