Baking chart
Fan plus MW+Fan plus
Temperature
in °C
Time
in min.
Power level
in W
Temperature
in °C
Time
in min.
Creamed mixture
Victoria sponge
Fruit cake
Muffins
1), 2)
Marble cake (tin)
Fresh fruit flan
with topping (glass tray)
1)
Fresh fruit flan (glass tray)
1)
Fresh fruit cake (tin)
Flan base
2)
Biscuits
2)
140 – 160
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
60–80
65–80
25–40
60–70
35–45
35–45
55–65
30–35
15–30
–
80
–
–
–
–
80
–
–
–
160
–
–
–
–
160
–
–
–
60–70
–
–
–
–
45–60
–
–
Whisked mixture
Gateau
2)
Sponge flan base (2 eggs)
2)
Swiss roll
1), 2)
150 – 170
150 – 170
150 – 170
30–35
25–30
20–25
–
–
–
–
–
–
–
–
–
Rubbed in mixture
Flan base
2)
Streusel cake (glass tray)
1), 3)
Biscuits
1), 2)
Cheese cake
Apple pie
Apricot tart with topping
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
30–38
40–50
20–30
75–85
65–75
60–70
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
Yeast mixtures and quark dough
Streusel cake (glass tray)
1)
Fresh fruit flan (glass tray)
1)
Gugelhupf
Stollen
White bread
Dark rye bread
Pizza (glass tray)
1), 2)
Onion tart (glass tray)
1), 2)
Apple turnovers
1), 2)
150 – 170
150 – 170
140 – 160
150 – 170
160 – 180
150 – 170
170 – 190
150 – 170
150 – 170
35–45
40–50
55–65
55–65
40–50
110 – 130
40–50
35–40
25–35
–
150
–
–
–
80
–
–
–
170
–
–
–
180
–
–
–
35–45
–
–
–
30–40
–
–
Choux pastry, Eclairs
1)
160 – 180 30 – 40 –––
Puff pastry
1), 2)
170 – 190 25 – 35 –––
Meringues, Macaroons
1), 2)
120 – 140 35 – 45 –––
The data for the recommended cooking function is printed in bold.
Unless otherwise stated, the times given are calculated on the basis of an oven which has not been
pre-heated.
With a pre-heated oven shorten times by up to 10 minutes.
1) Shelf level 2.
2) Pre-heat the oven on Conventional heat.
3) Use shelf level 1 when using Conventional heat.
Baking
24
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