Cooking charts
119
Rubbed in mixture
Cakes/Biscuits
(accessories)
[°C]
[min.]
CF
Cookies (1 tray)
140–150 – 2 25–35 –
150–160 – 2 25–35 –
Cookies (2 trays) 140–150 – 1+3
25–35
3
–
Drop cookies (1tray)
140 – 2 35–45 –
160
2
– 3 25–35 –
Drop cookies (2trays) 140 – 1+3
40–50
3
–
Flan base (rack, flan base tin,
28cm)
1
150–160 2 35–45 –
170–180
2
2 20–30 –
Cheesecake (rack, springform cake
tin, 26cm)
1
170–180 – 2 75–78 –
160–170 – 2 60–70 –
Apple pie (rack, springform cake tin,
20cm)
160 – 2 90–100 –
180 – 1 85–95 –
Apple pie (rack, springform cake tin,
26cm)
1
180–190
2
– 2 60–70
160–170 – 2 60–70
Fresh fruit cake, glazed (rack,
springform cake tin, 26cm)
1
170–180 – 2 60–70 –
150–160 – 2 55–65 –
Fresh fruit cake, glazed (1tray)
170–180 – 2 50–60
160–170 – 2 45–55
Fruit flan (1tray)
210–220
2
1 40–50
190–200 – 2 30–40
Scones (2 x aluminium tray on rack,
4x4pieces on each tray)
180–190
2
– 1+3
17–20
3
–
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, Fan Plus, Eco Fan Heat, Conventional Heat, Intensive
Bake, 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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