H 7840 BM User Manual

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Cooking charts

115

Yeast dough

Cakes/biscuits

(accessories)



 + 

[°C] + [W]







[min]

Bundt cake (Bundt cake tin,

24cm)

 140–150  1 55–65 –

 150–160  1 60–70 –

Stollen (1glass tray)

 150–160  1 60–70 –

 160–170  1 55–65 –

Streusel cake with/without fruit

(1glass tray)

 160–170  2 40–50 –

 170–180+150 – 2 30–40 –

Fresh fruit cake (1glass tray)

 160–170  2 40–50 –

 170–180+150 – 2 25–35 –

Apple turnovers/raisin whirls

(1glass tray)



160–170

 2 20–30 –

White bread (free-form) (1glass

tray)

 180–190 – 2 35–45 –

White bread (loaf tin, 30cm)

 190–200  1 50–60 –

Wholegrain bread (loaf tin, 30cm)

 180–190  1 40–50 –

Proving yeast dough (bowl)

 30 – 1 30 –

Operating mode, Temperature, Booster, Shelf level, Cooking duration,

CFCrisp function, Fan plus, Conventional heat, MW + Fan plus, On, –Off

Pre-heat the oven before putting food inside.

Quark dough

Cakes/biscuits

(accessories)



 + 

[°C] + [W]







[min]

Fresh fruit cake (1glass tray)

 160–170  2 40–50 –

 170–180+150 – 2 25–35 –

Apple turnovers/raisin whirls

(1glass tray)

 160–170  2 20–30 –

Operating mode, Temperature, Booster, Shelf level, Cooking duration,

CFCrisp function, Fan plus, MW + Fan plus, On, –Off

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User Manual - Page 115