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Cooking charts
88
Yeast dough
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC -HFC
Bundt cake (rack, Bundt cake tin,
24cm)
1
150–160 1 2 50–60
160–170 1 2 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 scrolls (1tray)
160–170 1 2 25–35
Apple turnovers/raisin scrolls (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 (rack, loaf tin, 30cm)
1
180–190 1 2 35–45
190–200
2
1 2 30–40
Wholegrain bread (rack, loaf tin, 30cm)
1
180–190 1 2 55–65
210–220
2
1 2 45–55
Prove yeast dough (rack)
30–35
–
4
–
4
–
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
Place the rack on the floor of the oven, and stand the bowl with the dough on the rack.
Depending on the size of the dish, you may need to remove the shelf runners.
5
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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