Cooking charts
118
Creamed mixture
Cakes/Biscuits
(accessories)
[°C]
[min.]
CF
Muffins (1 tray)
150–160 – 2 25–35 –
Muffins (2trays) 150–160 – 1+3
30–40
3
–
Small cakes (1tray)
150 – 2 30–40 –
160
2
– 3 20–30 –
Small cakes (2trays)
150
2
– 1+3 25–35 –
Sand cake (rack, loaf tin, 30cm)
1
150–160 – 2 60–70 –
155–165
2
– 2 60–70
Marble, nut cake (rack, loaf tin,
30cm)
1
150–160 – 2 60–70 –
150–160 – 2 60–70 –
Marble, nut cake (rack, ring tin/Bundt
cake tin, 26cm)
1
150–160 – 2 50–60 –
150–160 – 2 60–70 –
Fresh fruit cake (1tray)
150–160 2 35–45
160–170 2 45–55
Fresh fruit cake (rack, springform
cake tin, 26cm)
1
150–160 – 2 55–65 –
165–175
2
– 2 45–55
Flan base (rack, flan base tin,
28cm)
1
150–160 – 2 25–35 –
170–180
2
– 2 15–25 –
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, Fan Plus, Conventional Heat, On, –Off
1
Use a dark coloured, matt baking tin and place it centrally on the rack.
2
Pre-heat the oven before placing the food inside.
3
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
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