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Cooking charts
79
Yeast dough
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC: -HFC:
Bundt cake (wire rack, Bundt cake tin,
24cm)
1
150–160 1 2 50–60
160–170 1 1 50–60
Stollen (1tray)
150–160 1 2 55–65
160–170 1 2 55–65
Streusel cake with/without fruit (1tray)
160–170 1 2 40–50
170–180 2 3 45–55
Fresh fruit cake (1tray)
160–170 1 2 45–55
170–180 2 3 45–55
Apple turnovers/raisin whirls (1tray)
160–170 1 2 25–35
Apple turnovers/raisin whirls (2trays) 160–170
1+3
3
1+3
30–40
5
White bread, free-form (1tray)
180–190 1 2 35–45
190–200 1 2 30–40
White bread (wire rack, loaf tin, 30cm)
1
180–190 1 2 35–45
190–200
2
1 2 30–40
Wholegrain bread (wire rack, loaf tin,
30cm)
1
180–190 1 2 55–65
200–210
2
1 2 45–55
Proving yeast dough (wire rack)
30–35
–
4
–
4
–
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus,
Conventional heat
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
Place the wire rack on the floor of the oven and stand the bowl containing the dough on the
wire rack. Depending on the size of the bowl, you may need to remove the side runners.
5
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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