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Cooking charts
116
Yeast dough
Cakes/biscuits
(accessories)
[°C]
GU INT
[min]
CF
Bundt cake (Bundt cake tin,
24cm)
180 – 2 180 ||| 40–50 –
170–180 – 2 – – 55–65 –
Stollen
170 – 2 180 || 40–50 –
150–160 – 2 – – 70–80 –
Streusel cake with/without fruit
(tray)
190 – 2 200 || 35–40
170–180 – 2 – – 45–55
Fresh fruit cake (tray)
190 – 3 200 || 35–40
200 3 – – 45–55
Raisin whirls (tray)
180 2 140 || 20–30 –
160–170 – 2 – – 35–45 –
White bread (free-form), in 2
cooking stages
200 2
– –
12
4
–
1
100 || 20–30
White bread (loaf tin, 30cm)
200 2 170 |||
30–40
5
–
Wholegrain bread (loaf tin,
30cm), in 2 cooking stages
220
2 – –
25
5
–
180
2
– 25–35
Proving yeast dough
30–35 –
–
3
– – 15–60 –
Function, Temperature, Rapid heat-up or Pre-heat (depending on function),
Shelf level, GUGourmet Units, INTIntensity (|Gentle, ||Medium, |||Strong), Duration,
CFCrisp function, M Chef + Fan plus, Fan plus, M Chef + Conventional heat,
Conventional heat, Moisture plus with method of heating Fan plus, Moisture
plus with method of heating Conventional heat, On, –Off
1
Continue cooking with the new function.
2
Reduce the temperature after the specified cooking duration and continue cooking.
3
Place the wire rack on the floor of the oven and stand the bowl containing the dough on the
wire rack.
4
2 bursts of steam| Manual: Release the first burst of steam straight after placing the food in
the oven and the second burst of steam after 5minutes.
5
2 bursts of steam| Time controlled: Release the first burst of steam 1minute after placing the
food in the oven and the second burst of steam after 7minutes.
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