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Cooking charts
84
Batter
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Muffins (1tray)
150–160 – 1 2 25–35
Muffins (2trays) 150–160 –
1+3
3
1+3
30–40
4
Small cakes* (1tray)
150 – 1 2 25–35
160
2
– 2 3 20–30
Small cakes* (2trays)
150
2
–
1+3
3
1+3 25–35
Madeira cake (baking and roasting
rack, loaf tin, 30cm)
1
150–160 – 1 2 60–70
155–165
2
– 1 2 60–70
Marble, nut cake (baking and
roasting rack, loaf tin, 30cm)
1
150–160 – 1 2 55–65
150–160 1 2 60–70
Marble, nut cake (baking and
roasting rack, ring tin/Bundt cake tin,
26cm)
1
150–160 1 2 55–65
150–160 1 2 60–70
Fresh fruit cake (1tray)
155–165 – 1 2 40–50
155–165 1 1 55–65
Fresh fruit cake (baking and roasting
rack, springform cake tin, 26cm)
1
150–160 1 2 55–65
165–175
2
– 1 2 50–60
Flan base (baking and roasting rack,
flan base tin, 28cm)
1
150–160 – 1 2 25–35
170–180
2
– 1 2 15–25
Operating mode, Temperature, Booster, Shelf level (+HFC: with FlexiClip
runners HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration,
Fan plus, Conventional heat, 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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