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Cooking charts
117
Quark dough
Cakes/biscuits
(accessories)
[°C]
GU INT
[min]
CF
Streusel cake with/without fruit
(tray)
190 – 3 200 || 35–40
170–180 – 3 – – 45–55
Apple turnovers (tray)
180 – 2 130 || 20–30 –
160–170 – 2 – – 30–40 –
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, M Chef + Conventional heat,
Conventional heat, On, –Off
Sponge mixture
Cakes/biscuits
(accessories)
[°C]
GU INT
[min]
CF
Sponge cake base (2eggs,
springform cake tin, 26cm)
180 – 2 70 || 15–20 –
170–180 – 2 – – 25–30 –
Sponge cake base (4–6eggs,
springform cake tin, 26cm)
180 2 150 || 20–25
170–180
1
– 2 – – 40–50
Whisked sponge (springform
cake tin, 26cm)*
170–180 – 2 – – 30–40 –
160–170
1
– 2 – – 25–35 –
Swiss roll sponge (tray)
180–190 2 – – 15–20 –
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, On, –Off
*
The settings also apply for testing in accordance with EN60350-1.
1
Pre-heat the oven before putting food inside.
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