Operation Manual

Baking chart
Cakes / biscuits
U
6
[°C]
³ +
[min]
Creamed mixture
Sponge cake 140–160 1 65–75
Ring cake 150–170 1 65–80
Muffins (1 tray) 150–170 1 25–50
Small cakes (1 tray)
1) 2)
140 1 30–40
Small cakes (2 trays)
1) 2)
150
3)
1+3 30–40
Foam cake (tray) 150–170 1 25–40
Marble, nut cake (tin) 150–170 1 60–80
Fresh fruit cake, with meringue topping (tray) 150–170 1 45–50
Fresh fruit cake (tray) 150–170 1 35–45
Fresh fruit cake (tin) 150–170 1 45–65
Flan base
1)
150–170 1 25–30
Small cakes/biscuits
1)
(1 [2] tray(s)) 150–170 1 [1+3
4)
] 20–25
Rubbed in mixture
Flan base 150–170 1 20–25
Streusel cake 150–170 1 45–55
Small cakes/biscuits
1)
(1 [2] tray(s)) 150–170 1 [1+3
4)
] 15–25
Drop cookies
1) 2)
(1 [2] tray/s) 140 1 [1+3
4)
] 30–45
Cheese cake 140–160 1 70–95
Apple pie (tin C 20 cm)
1) 2)
160 1 85–105
Apple pie
1)
150–170 1 60–70
Apricot tart with topping (tin) 140–160 1 55–75
Swiss apple cake – – –
The data for the recommended function is printed in bold.
Unless otherwise stated, the durations given are for an oven which has not been
pre-heated. With a pre-heated oven, shorten durations by up to 10 minutes.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest duration.
Baking
84