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Cooking charts
84
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Choux buns (1tray) 160–170 1 2 30–40
Pastry puffs (1tray) 180–190 1 2 20–30
Pastry puffs (2trays) 180–190 1+311+3 20–302
Macaroons (1tray) 120–130 1 2 25–50
Macaroons (2trays) 120–130 1+311+3 25–502
Meringues/pavlovas (1tray of 6,
each6cm) 80–100 1 2 120–150
Meringues/pavlovas (2trays of 6,
each6cm) 80–100 1+311+3 150–180
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners HFC70-C /
-HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus
1Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
2Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
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