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Cooking charts
69
Batter
Cakes/
biscuits
[°C]
[min]
Muffins (1tray)
150–160 2 25–35
Muffins (2trays) 150–160 1+3
30–40
3
Small cakes* (1tray)
150 1 25–35
160
2
2 15–25
Small cakes* (2trays)
140
2
1+3 30–40
Madeira cake (wire rack, loaf tin, 30cm)
1
150–160 2 65–75
150–160
2
2 65–75
Marble, nut cake (wire rack, loaf tin, 30cm)
1
150–160 1 55–65
150–160 1 60–70
Marble, nut cake (wire rack, ring tin/Bundt
cake tin, 26cm)
1
150–160 1 55–65
150–160 1 60–70
Fresh fruit cake (1tray)
150–160 1 45–55
150–160 1 50–60
Fresh fruit cake (wire rack, springform cake
tin, 26cm)
1
150–160 1 55–65
170–180
2
1 50–60
Flan base (wire rack, flan base tin, 28cm)
1
150–160 1 25–35
170–180
2
1 15–25
Function, Temperature, Shelf level, Cooking duration, Fan plus,
Conventional heat
*
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 wire rack.
2
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
3
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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