Cooking charts
121
Quark dough
Cakes/Biscuits
(accessories)
[°C]
[min.]
CF
Fresh fruit cake (1tray)
160–170 2 45–55
170–180 3 45–55
Apple turnovers/raisin scrolls (1tray)
160–170 – 3 25–35
Apple turnovers/raisin scrolls (2trays)
150–160 1+3
25–35
1
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, Fan Plus, Conventional Heat, On, –Off
1
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
Sponge mixture
Cakes/Biscuits
(accessories)
[°C]
[min.]
CF
Sponge cake base (2eggs) (rack,
springform cake tin, 26cm)
1
160–170
2
– 2 15–25 –
Sponge cake base (4–6eggs) (rack,
springform cake tin, 26cm)
1
150–160
2
– 2 30–40 –
Whisked sponge (rack, springform
cake tin, 26cm)
1
180 – 2 25–35 –
150–170
2
– 2 25–45 –
Sponge cake base (1 tray)
180–190
2
– 2 15–20 –
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, Conventional Heat, Fan Plus, 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.
To Next Page
Loading...
Need help?
General