Cooking charts
134
Yeast dough
Cakes/biscuits
(accessories)
[°C]
[min]
CF
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 35–45
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 45–55 –
190–200
1
2
55–65
5
6
Wholegrain bread (loaf tin, 30cm)
180–190 2 55–65 –
200–210
1
2
55–65
5
6
Proving yeast dough
30–35 –
–
2
– –
Function, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, Fan plus, Moisture plus+Fan plus, Moisture
plus+Conventional heat, Conventional heat, On, –Off
1
Pre-heat the oven compartment before putting in the food.
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 dish, you may need to remove the shelf 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 1 burst of steam at the beginning of the cooking programme.
5
Relese 2 bursts of steam at the beginning of the cooking programme.
6
Turn on the crisp function 15minutes into the cooking duration.
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