Cooking charts
94
Yeast dough
Cakes/biscuits
(accessories)
[°C]
[min]
Bundt cake (Bundt cake tin, 24cm)
150–160 – 2 50–60
160–170 – 2 50–60
Stollen
150–160 – 2 55–65
160–170 2 55–65
Streusel cake with/without fruit (tray)
160–170 – 2 40–50
170–180 3 45–55
Fresh fruit cake (tray)
160–170 2 45–55
170–180 3 45–55
Apple turnovers/raisin whirls (1tray)
160–170 2 25–35
Apple turnovers/raisin whirls (2trays) 160–170 1+3
30–40
3
White loaf (free form)
190–200 2
30–40
4
190–200 – 2 30–40
White bread (loaf tin, 30cm)
180–190 2
30–40
5
190–200
1
2 30–40
Wholegrain bread (loaf tin, 30cm)
190–200
1
2
55–65
5
200–210
1
2 45–55
Proving yeast dough
30–35 –
–
2
–
Function, Temperature, Booster, Shelf level, Cooking duration, Fan
plus, Conventional heat, Moisture plus, On, –Off
1
Pre-heat the oven before putting food inside.
2
Place the rack on the floor of the oven and stand the bowl containing the dough on the
rack. Depending on the size of the bowl, you may need to remove the side runners.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
4
Release 1burst of steam at the beginning of the cooking programme.
5
Release 2bursts of steam at the beginning of the cooking programme.
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