Cooking charts
120
Yeast dough
Cakes/Biscuits
(accessories)
[°C]
[min.]
CF
Bundt cake (rack, Bundt cake tin,
24cm)
1
150–160 – 2 50–60 –
160–170 – 2 50–60 –
Stollen (1tray)
150–160 – 2 55–65 –
160–170 2 55–65 –
Streusel cake with/without fruit
(1tray)
160–170 – 2 40–50
170–180 – 3 50–60
Fresh fruit cake (1tray)
160–170 2 45–55
170–180 3 45–55
Apple turnovers/raisin scrolls (1tray)
160–170 2 25–35 –
Apple turnovers/raisin scrolls (2trays) 160–170 1+3
30–40
4
–
White bread, free form (1tray)
190–200 – 2
30–40
5
6
190–200 – 2 30–40 –
White bread (rack, loaf tin, 30cm)
1
180–190 2 45–55 –
190–200
2
2
55–65
5
6
Wholegrain bread (rack, loaf tin,
30cm)
1
180–190 2 55–65 –
200–210
2
– 2
45–55
5
6
Prove yeast dough (rack)
30–35 –
–
3
– –
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, Fan Plus, Conventional Heat, Moisture Plus + Fan Plus,
Moisture Plus + Conv. 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
Place the rack on the floor of the oven, and stand the bowl with the dough on the rack.
Depending on the size of the dish, you may need to remove the shelf runners.
4
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
5
Manually inject 1 burst of steam 2minutes into the cooking programme.
6
Switch on the Crisp function 15minutes into the cooking process.
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