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User Manual - Page 116

For H 7840 BM.

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Cooking charts
116
Sponge mixture
Cakes/biscuits
(accessories)
[°C]
[min]
CF
Sponge cake base (2eggs,
springform cake tin, 26cm)
170–180
2
– 1 15–25 –
Sponge cake base (4eggs,
springform cake tin, 26cm)
170–180
2
– 1 25–35 –
Whisked sponge (springform cake
tin, 26cm)*
180
2
– 2 20–30 –
1
150–180
2
– 1 20–45 –
Swiss roll sponge (1glass tray)
170–180
2
– 2 15–25 –
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrisp function, Conventional heat, Fan plus, On, –Off
*
The settings also apply for testing in accordance with EN60350-1.
1
In general, if a range of temperatures is given, it is best to select the lower temperature and to
check the food after the shortest cooking duration.
2
Pre-heat the oven before putting food inside.
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
[°C]
[min]
CF
Choux buns (1glass tray)
160–170 2 30–40 –
Pastry puffs (1glass tray)
170–180
1
2 15–25 –
Macaroons (1glass tray)
120–130
1
2 28–38 –
Meringues/pavlovas (1glass tray,
1tray of 66cm)
80–100 – 2 120–150 –
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrisp function, Fan plus, Conventional heat, On, –Off
1
Pre-heat the oven before putting food inside.
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