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Cooking charts
86
Creamed mixture
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC -HFC
Muffins (1 tray)
150–160 1 2 25–35
Muffins (2trays) 150–160
1+3
3
1+3
30–40
4
Small cakes (1tray)
150 1 2 30–40
160
2
2 3 20–30
Small cakes (2trays)
150
2
1+3
3
1+3 30–40
Sand cake (rack, loaf tin, 30cm)
1
150–160 1 2 60–70
155–165
2
1 2 60–70
Marble, nut cake (rack, loaf tin, 30cm)
1
150–160 1 2 55–65
150–160 1 2 60–70
Marble, nut cake (rack, ring tin/Bundt cake
tin, 26cm)
1
150–160 1 2 55–65
150–160 1 2 60–70
Fresh fruit cake (1tray)
160–170 1 2 40–50
160–170 1 1 55–65
Fresh fruit cake (rack, springform cake tin,
26cm)
1
150–160 1 2 55–65
165–175
2
1 2 50–60
Flan base (rack, flan base tin, 28cm)
1
150–160 1 2 25–35
170–180
2
1 2 15–25
Oven function, Temperature, Shelf level (+HFC: with FlexiClip telescopic runners
HFC70-C / -HFC:without FlexiClip telescopic runners HFC70-C), Cooking duration,
Fan Plus, Conventional Heat
1
Use a dark coloured, matt baking tin and place it centrally on the rack.
2
Pre-heat the oven before placing the food inside. Do not use the Boosterfunction for this
purpose.
3
Fit the FlexiClip telescopic runners HFC70-C (if available) onto the bottom shelf level.
4
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
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