User Manual

Cooking charts
93
Rubbed in mixture
Cakes/biscuits
(accessories)


[°C]


[min.]
Cookies (1 tray)
 140–150 2 20–30
 150–160 2 25–35
Cookies (2 trays)  140–150 1+3
20–30
3
Drop cookies (1 tray)
 140
2
2
35–45

160
1
3
2
20–30
Drop cookies (2trays)  140
1+3
2
35–45
3
Flan base (flan base tin, 28cm)
 150–160 2 35–45

170–180
1
2 20–30
Cheesecake (springform cake tin,26cm)
 170–180 2 80–90
 150–160 2 80–90
Apple cake (springform cake tin, 20 cm)*
 160
2
2
90–100
 180
1
2
90–100
Apple pie (springform cake tin, 26cm)

180–190
1
2 60–70
 160–170 2 60–70
Fresh fruit cake (springform cake tin, 26cm)
 170–180 2 60–70
 150–160 2 55–65
Fresh fruit cake, glazed (tray)
 170–180 2 50–60
 160–170 2 45–55
Swiss fruit tart (tray)

210–220
1
1 55–65
 180–190 1 35–45
Function,  Temperature,  Shelf level,  Cooking duration,  Fan Plus, Eco
Fan Heat,  Conventional Heat,  Intensive Bake
1
Pre-heat the oven before placing the food inside. Do not use the Booster function for
this purpose.
2
Take out the FlexiClip telescopic runners, if present.
3
Take the baking trays out of the oven early if the food has already browned sufficiently
before the specified cooking time has elapsed.