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Cooking charts
116
Yeast dough
Cakes/biscuits
(accessories)
[°C]
[min]
CF
Bundt cake (baking and roasting
rack, Bundt cake tin, 24cm)
1
150–160 – 2 50–60 –
160–170 – 2 50–60 –
Stollen (1tray)
150–160 – 2 55–65 –
160–170 2 55–65 –
Streusel cake with/without fruit
(1tray)
160–170 – 2 40–50
170–180 – 3 50–60
Fresh fruit cake (1tray)
160–170 2 45–55
170–180 3 45–55
Apple turnovers/raisin whirls (1tray)
160–170 2 25–35 –
Apple turnovers/raisin whirls (2trays) 160–170 1+3
30–40
4
–
White bread, free-form (1tray)
190–200 – 2
30–40
5
6
190–200 – 2 30–40 –
White bread (baking and roasting
rack, loaf tin, 30cm)
1
180–190 2 45–55 –
190–200
2
2
55–65
5
6
Wholegrain bread (baking and
roasting rack, loaf tin, 30cm)
1
180–190 2 55–65 –
200–210
2
– 2
45–55
5
6
Proving yeast dough (baking and
roasting rack)
30–35 –
–
3
– –
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, Fan plus, Conventional heat, Moisture plus + Fan plus,
Moisture plus + Conv. heat, On, –Off
1
Use a dark coloured, matt baking tin and place it centrally on the baking and roasting rack.
2
Pre-heat the oven before putting food inside.
3
Place the baking and roasting rack on the floor of the oven and stand the bowl containing the
dough on the rack. Depending on the size of the bowl, you may need to remove the side
runners.
4
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
5
Manually inject 1burst of steam 2minutes into the cooking process.
6
Turn on the Crisp function 15minutes into the cooking process.
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