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Cooking charts
78
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 (wire rack, loaf tin, 30cm)
1
150–160 1 2 60–70
155–165
2
1 2 60–70
Marble, nut cake (wire rack, loaf tin,
30cm)
1
150–160 1 2 55–65
150–160 1 2 60–70
Marble, nut cake (wire rack, ring tin/Bundt
cake tin, 26cm)
1
150–160 1 2 55–65
150–160 1 2 55–65
Fresh fruit cake (1tray)
160–170 1 2 45–55
155–165 1 1 45–55
Fresh fruit cake (wire rack, springform cake
tin, 26cm)
1
150–160 1 2 55–65
170–180
2
1 1 35–45
Flan base (wire rack, flan base tin,
28cm)
1
150–160 1 2 25–35
170–180
2
1 2 15–25
Operating mode, Temperature, Shelf level (+HFC with FlexiClip runners HFC70-C /
-HFCwithout FlexiClip runners HFC70-C), Cooking duration, Fan plus, Conven-
tional 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.
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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