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Cooking charts
90
Sponge mixture
Cakes/biscuits
(accessories)
[°C]
[min]
Sponge cake base (2eggs, springform
cake tin, 26cm)
170–180
1
– 1 15–25
Sponge cake base (4eggs, springform
cake tin, 26cm)
170–180
1
– 1 30–40
Whisked sponge (springform cake tin,
26cm)*
190 – 1 20–30
Swiss roll sponge (1glass tray)
170–180
1
– 2 12–22
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Fan plus, On, –Off
*
The settings also apply for testing in accordance with EN60350-1.
1
Pre-heat the oven before putting food inside.
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
[°C]
[min]
Choux buns (1glass tray)
160–170 2 30–40
Pastry puffs (1glass tray)
170–180 2 25–35
Macaroons (1glass tray)
120–130 2 35–45
Meringues/pavlovas (1glass tray, 1tray
of 66cm)
80–100 – 2 120–150
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Fan plus, On, –Off
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