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Cooking charts
89
Shortcrust pastry
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Biscuits (1tray)
140–150 – 1 2 25–35
150–160 – 1 2 25–35
Biscuits (2trays) 140–150 –
1+3
3
1+3
25–35
4
Drop cookies* (1tray)
140 – 1 2 35–45
160
2
– 2 3 20–30
Drop cookies* (2trays) 140 –
1+3
3
1+3
40–50
4
Flan base (baking and roasting rack,
flan base tin, 28cm)
1
150–160 – 1 2 35–45
170–180
2
– 1 2 20–30
Cheesecake (baking and roasting
rack, springform cake tin, 26cm)
1
170–180 – 1 2 80–90
150–160 – 1 2 80–90
Apple pie* (baking and roasting rack,
springform cake tin, 20cm)
1
160 – 1 2 80–100
180 – 1 1 80–90
Apple pie, double crust (baking and
roasting rack, springform cake tin,
26cm)
1
180–190
2
– 1 2 60–70
160–170 – 1 2 60–70
Fresh fruit cake, glazed (baking and
roasting rack, springform cake tin,
26cm)
1
170–180 – 1 2 60–70
150–160 – 1 2 55–65
Fresh fruit cake, glazed (1tray)
170–180 – 1 2 50–60
160–170 – 1 2 45–55
Fruit flan (1tray)
210–220
2
– 1 55–65
180–190 – – 1 35–45
Operating mode, Temperature, Booster, Shelf level (+HFC: with FlexiClip
runners HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration,
Fan plus, Eco Fan heat, Conventional heat, Intensive bake, On, –Off
*
The settings also apply for testing in accordance with EN60350-1.
1
Use a dark coloured, matt baking tin and place it centrally on the baking and roasting rack.
2
Pre-heat the oven before putting food inside.
3
Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
4
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
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