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Cooking charts
89
Quark dough
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC -HFC
Fresh fruit cake (1tray)
160–170 1 2 40–50
170–180 2 3 50–60
Apple turnovers/raisin scrolls (1tray)
160–170 2 3 25–35
Apple turnovers/raisin scrolls (2trays)
150–160
1+3
1
1+3
25–35
2
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
Fit the FlexiClip telescopic runners HFC70-C (if available) onto the bottom shelf level.
2
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
Sponge mixture
Cakes/Biscuits
(accessories)
[°C]
[min.]
+HFC -HFC
Sponge cake base (2eggs) (rack,
springform cake tin, 26cm)
1
160–170
2
1 2 15–25
Sponge cake base (4–6eggs) (rack,
springform cake tin, 26cm)
1
150–160
2
1 2 30–40
Whisked sponge (rack, springform cake tin,
26cm)
1
180 1 2 30–40
150–170
2
1 2 25–45
Sponge cake base (1 tray)
180–190
2
1 2 10–20
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.
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