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Cooking charts
114
Yeast dough
Cakes/biscuits
(accessories)
+
[°C] + [W]
[min]
CF
Bundt cake (Bundt cake tin,
24cm)
140–150 1 55–65 –
150–160 1 60–70 –
Stollen (1glass tray)
150–160 1 60–70 –
160–170 1 55–65 –
Streusel cake with/without fruit
(1glass tray)
160–170 2 40–50 –
170–180+150 – 2 30–40 –
Fresh fruit cake (1glass tray)
160–170 2 40–50 –
170–180+150 – 2 25–35 –
Apple turnovers/raisin whirls
(1glass tray)
160–170
1
2 20–30 –
White bread (free-form) (1glass
tray)
180–190 – 2 35–45 –
White bread (loaf tin, 30cm)
190–200 1 50–60 –
Wholegrain bread (loaf tin, 30cm)
180–190 1 40–50 –
Proving yeast dough (bowl)
30 – 1 30 –
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrisp function, Fan plus, Conventional heat, MW + Fan plus, On, –Off
1
Pre-heat the oven before putting food inside.
Quark dough
Cakes/biscuits
(accessories)
+
[°C] + [W]
[min]
CF
Fresh fruit cake (1glass tray)
160–170 2 40–50 –
170–180+150 – 2 25–35 –
Apple turnovers/raisin whirls
(1glass tray)
160–170 2 20–30 –
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrisp function, Fan plus, MW + Fan plus, On, –Off
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