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User Manual - Page 89

For H 7140 BM.

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Cooking charts
89
Yeast dough
Cakes/biscuits
(accessories)
 +
[°C] + [W]
[min]
Bundt cake (Bundt cake tin, 24cm)
140–150 1 55–65
Stollen (1glass tray)
150–160 1 60–70
Streusel cake with/without fruit (1glass
tray)
160–170 2 40–50
170–180+150 – 2 30–40
Fresh fruit cake (1glass tray)
160–170 2 40–50
170–180+150 – 2 25–35
Apple turnovers/raisin whirls (1glass
tray)
150–160 2 25–35
White bread (free-form) (1glass tray) 180–190 – 2 35–45
White bread (loaf tin, 30cm)
190–200 1 50–60
Wholegrain bread (loaf tin, 30cm)
180–190 1 55–65
Proving yeast dough (bowl)
35 – 1 30
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Fan plus, MW + Fan plus, On, –Off
Quark dough
Cakes/biscuits
(accessories)
 +
[°C] + [W]
[min]
Fresh fruit cake (1glass tray)
160–170 2 40–50
170–180+150 – 2 25–35
Apple turnovers/raisin whirls (1glass
tray)
150–160 2 25–35
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Fan plus, MW + Fan plus, On, –Off
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