Operating instructions/Installation instructions

Cooking charts
115
Shortcrust pastry
Cakes/biscuits
(accessories)


[°C]


GU INT

[min]
CF
Biscuits (1tray)
 150–160 – 2 – – 25–35 –
Biscuits (2trays)
 150–160 – 2+3 – –
25–35
2
–
Drop cookies (1tray)*
 140 – 2 – – 18–25 –

160
1
– 3 – – 25–30 –
Drop cookies (2trays)*
 140 – 2+3 – –
60–70
2
–
Flan base (flan base tin,
28cm)

180–190
1
– 2 – – 20–30 –
Cheesecake (springform cake
tin,26cm)
 155 – 2 200 | 55–65 –
 150–160 – 2 – – 85–95 –
Apple pie, single crust
(springform cake tin, 20cm)*
 170 – 2 – – 90–100 –
 180 – 2 – – 70–80 –
Apple pie, double crust
(springform cake tin, 26cm)
 180 – 2 300 || 40–50 
 170–180 – 2 – – 65–75 –
Fresh fruit cake, glazed
(springform cake tin, 26cm)
 170 – 2 300 || 45–55 –
 160–170 – 2 – – 65–75 –
Fresh fruit cake, glazed (tray)
 180 – 2 250 || 50–60 
 160–170 – 2 – – 65–75 
Fruit flan (tray)
 210–220  1 250 ||| 35–45 
 190–200 – 2 – – 55–65 
Function, Temperature, Rapid heat-up or Pre-heat (depending on function),
Shelf level, GUGourmet Units, INTIntensity (|Gentle, ||Medium, |||Strong), Duration,
CFCrisp function, M Chef + Fan plus, Fan plus, M Chef + Conventional heat,
Conventional heat, M Chef + Intensive bake, Intensive bake, On, –Off
*
The settings also apply for testing in accordance with EN60350-1.
1
Pre-heat the oven before putting food inside.
2
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.