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Cooking charts
87
Rubbed in mixture
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC -HFC
Cookies (1 tray)
140–150 1 2 25–35
150–160 1 2 25–35
Cookies (2 trays) 140–150
1+3
3
1+3
25–35
4
Drop cookies (1tray)
140 1 2 35–45
160
2
2 3 25–35
Drop cookies (2trays) 140
1+3
3
1+3
40–50
4
Flan base (rack, flan base tin, 28cm)
1
150–160 1 2 35–45
170–180
2
1 2 20–30
Cheesecake (rack, springform cake tin,
26cm)
1
170–180 1 2 80–90
150–160 1 2 80–90
Apple pie (rack, springform cake tin,
20cm)
1
160 1 2 80–100
180 – 1 75–85
Apple pie (rack, springform cake tin,
26cm)
1
180–190
2
1 2 60–70
160–170 1 2 60–70
Fresh fruit cake, glazed (rack, springform
cake tin, 26cm)
1
170–180 1 2 60–70
150–160 1 2 55–65
Fresh fruit cake, glazed (1tray)
170–180 1 2 50–60
160–170 1 2 45–55
Fruit flan (1tray)
210–220
2
– 1 55–65
180–190 – 1 35–45
Scones (2 x aluminium tray on rack,
4x4pieces on each tray)
180–190
2
– 1+3
15–20
4
Oven function, Temperature, Shelf level (+HFC: with FlexiClip telescopic runners
HFC70-C / -HFC:without FlexiClip telescopic runners HFC70-C), Cooking duration,
Fan Plus, Eco Fan Heat, Conventional Heat, Intensive Bake
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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