Baking
72
Sponge mix
Cakes / biscuits
[°C]
[min]
Sponge cake (4–6 eggs)
150–170 1 30–50
Tart / flan base (2 eggs)
150–170 1 25–30
Whisked sponge cake
*)
170
1)
2 32–37
Swiss roll
150–170 2 20–25
Yeast mixtures and quark dough
Cakes / biscuits
[°C]
[W]
[min]
Streusel cake (glass tray)
150–170 – 2 35–45
Fresh fruit cake (glass tray)
150–170 – 2 40–50
170 150 2 35–45
Gugelhupf
140–160 – 1 55–65
Stollen
150–170 – 1 55–75
White bread
160–180 – 1 40–50
Dark rye bread
150–170 – 1 110–130
Pizza (glass tray)
170–190 – 2 40–50
180 80 2 30–40
Onion tart (glass tray)
150–170 – 2 35–40
Apple turnovers
150–170 – 2 25–35
Choux pastry, puff pastry, meringues and frozen goods
Cakes / biscuits
[°C]
[min]
Choux buns
160–180 2 30–40
Puff pastry
170–190 2 25–35
Macaroons
120–140 2 35–45
Frozen pizza (rack)
200 2 12–16
F
an plus / MW + Fan plus
T
emperature / Microwave power level in Combination programmes / Shelf level /
Duration
*)
The settin
gs also apply for testing in accordance with EN 60350.
1)
P
re-heat the oven.
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