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Cooking charts
81
Quark dough
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC: -HFC:
Fresh fruit cake (1tray)
160–170 1 2 40–50
170–180 2 3 50–60
Apple turnovers/raisin whirls (1tray)
160–170 2 3 25–35
Apple turnovers/raisin whirls (2trays)
150–160
1+3
1
1+3
25–35
2
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus,
Conventional heat
1
Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
2
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
Sponge mixture
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC: -HFC:
Sponge cake base (2eggs) (wire rack,
springform cake tin, 26cm)
1
160–170
2
1 2 15–25
Sponge cake base (4–6eggs) (wire rack,
springform cake tin, 26cm)
1
150–160
2
1 2 30–40
Whisked sponge* (wire rack, springform
cake tin, 26cm)
1
180 1 2 25–35
150–170
2
1 2 25–45
Swiss roll sponge (1tray)
180–190
2
1 2 15–25
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus,
Conventional heat
*
The settings also apply for testing in accordance with EN60350-1.
Fit the FlexiClip runners HFC70-C (if available).
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.
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