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Cooking charts
76
Creamed mixture
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Muffins (1tray) 145–155 1 2 30–40
Muffins (2trays) 150–160 1+331+3 30–404
Small cakes* (1tray) 150 1 2 30–40
16022 3 20–30
Small cakes* (2trays) 15021+331+3 30–40
Madeira cake (baking and roasting rack,
loaf tin, 30cm)1
150–160 1 2 60–70
155–16521 2 60–70
Marble, nut cake (baking and roasting rack,
loaf tin, 30cm)1
150–160 1 2 55–65
150–160 1 2 65–75
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) 150–160 1 2 40–50
160–170 1 2 55–65
Fresh fruit cake (baking and roasting rack,
springform cake tin, 26cm)1
155–165 1 2 55–65
165–175 1 2 50–60
Flan base (baking and roasting rack, flan
base tin, 28cm)1
150–160 1 2 25–35
170–18021 2 15–25
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners HFC70-C /
-HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus, Conven-
tional heat
*The settings also apply to testing in accordance with EN60350-1.
1Use a dark coloured, matt bakeware and place it centrally on the baking and roasting rack.
2Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
3Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
4Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
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