Baking
54
Yeast mixtures and quark dough
Cakes /
biscuits
[°C]
[min]
Gugelhupf
150–160 2 50–60
160–170 1 50–60
Stollen
150–160 2 45–65
160–170 2 45–60
Streusel cake
150–160 2 35–45
170–180 2 35–45
Fresh fruit cake (tray)
160–170 2 40–50
160–170 2 45–55
Apple turnovers (1tray)
150–160 2 25–30
160–170
2
1)
25–30
Apple turnovers (2trays) 150–160 1+3
25–30
2)
Function / Fan plus / Conventional heat
Temperature / Shelf level / Duration
1) For yeast dough. For quark dough use shelf level 3.
2) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
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