User Manual

Cooking charts
94
Yeast dough
Cakes/biscuits
(accessories)


[°C]


[min.]
Bundt cake (Bundt cake tin, 24cm)
 150–160 2 50–60
 160–170 1 50–60
Christmas Stollen
 150–160 2 55–65
 160–170 2 55–65
Streusel cake with/without fruit (tray)
 160–170 2 40–50
 170–180 3 45–55
Fresh fruit cake (tray)
 160–170 2 45–55
 170–180 3 45–55
Apple turnovers/raisin scrolls (1tray)
 160–170 2 25–35
Apple turnovers/raisin scrolls (2trays)  160–170 1+3
30–40
3
White bread (free form)
 180–190 2 35–45
 190–200 2 30–40
White bread (loaf tin, 30cm)
 180–190 2 35–45

190–200
1
2 30–40
Wholegrain bread (loaf tin, 30cm)
 180–190 2 55–65

200–210
1
2 45–55
Proving yeast dough
 30–35
–
2
–
Function,  Temperature,  Shelf level,  Cooking duration,  Fan Plus,
Conventional Heat
1
Pre-heat the oven before placing the food inside. Do not use the Booster function for
this purpose.
2
Place the rack on the floor of the oven, and stand the bowl with the dough on the rack.
Depending on the size of the dish, you may need to remove the shelf runners.
3
Take the baking trays out of the oven early if the food has already browned sufficiently
before the specified cooking time has elapsed.