Cooking charts
118
Creamed mixture
Cakes/Biscuits
(accessories)
[°C]
[min.]
CF
Muffins (1 tray)
150–160 – 2 25–35 –
Muffins (2trays) 150–160 – 1+3
30–40
3
–
Small cakes (1tray)
150 – 2 30–40 –
160
2
– 3 20–30 –
Small cakes (2trays)
150
2
– 1+3 25–35 –
Sand cake (rack, loaf tin, 30cm)
1
150–160 – 2 60–70 –
155–165
2
– 2 60–70
Marble, nut cake (rack, loaf tin,
30cm)
1
150–160 – 2 60–70 –
150–160 – 2 60–70 –
Marble, nut cake (rack, ring tin/Bundt
cake tin, 26cm)
1
150–160 2 55–65 –
150–160 2 60–70 –
Fresh fruit cake (1tray)
150–160 – 2 40–50
155–165 – 1 40–50
Fresh fruit cake (rack, springform
cake tin, 26cm)
1
150–160 2 55–65
165–175
2
– 2 50–60
Flan base (rack, flan base tin,
28cm)
1
150–160 – 2 25–35 –
170–180
2
– 2 15–25 –
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, Fan Plus, Conventional 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
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
To Next Page
Loading...
Need help?
General
Weight and Dimensions
