Baking
71
Creamed mixture
Cakes / biscuits
[°C]
[W]
[min]
Sponge cake
140–160 – 1 60–80
Ring cake
150–170 – 1 65–80
160 80 1 60–70
Muffins
150–170 – 2 25–35
Small Cakes (1 glass tray)
*)
150
2)
– 2 30–36
Small Cakes (2 glass trays)
*)
150
2)
– 2+3
44–50
3)
Marble cake (tin)
150–170 – 1 60–70
Fresh fruit cake, with meringue topping
(glass tr
ay)
150–170 – 2 35–45
Fresh fruit cake (glass tray)
150–170 – 2 35–45
Fresh fruit cake (tin)
150–170 – 1 55–65
160 80 1 45–60
Flan base
150–170 – 1 30–35
Small cakes/biscuits
150–170 – 1 15–30
Rubbed in mixture
Cakes / biscuits
[°C]
[min]
Flan base
150–170 1 30–38
Streusel cake (glass tray)
150–170 2 40–50
Small cakes/biscuits
150–170 2 20–30
Drop cookies (1 glass tray)
*)
140 1 42–49
Drop cookies (2 glass trays)
*)
140 2+3
42–49
3)
Cheese cake
150–170 1 75–85
Apple cake (baking tin Ø 20 cm)
*)
160
2)
2 110–120
Apple pie
150–170 1 65–75
Apricot tart with topping (tin)
150–170 1 60–70
F
an plus / MW + Fan plus
T
emperature / Microwave power level in Combination programmes / Shelf level /
Duration
*)
The settin
gs also apply for testing in accordance with EN 60350.
1)
P
re-heat the oven.
2)
Do not pre-heat the oven using Rapid heat-up
3)
T
ake the glass trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
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