Operating instructions

Cakes / biscuits Ua
6
[°C]
+
[min]
_
[W]
6
[°C]
+
[min]
Sponge mix
Sponge cake 150–170 30–35 – – –
Tart / flan base (2 eggs) 150–170 25–30 – – –
Swiss roll
1)
150–170 20–25 – – –
Yeast mixtures and quark dough
Streusel cake (glass tray)
1)
150–170 35–45 –––
Fresh fruit cake (glass tray)
1)
150–170 40–50 150 170 35–45
Gugelhupf 140–160 55–65 –––
Stollen 150–170 55–75 –––
White bread 160–180 40–50 –––
Dark rye bread 150–170 110–130 –––
Pizza (glass tray)
1)
170–190 40–50 80 180 30–40
Onion cake (glass tray)
1)
150–170 35–40 – – –
Apple turnovers
1)
150–170 25–35 –––
Choux pastry, Eclairs
1)
160–180 30–40
Puff pastry
1)
170–190 25–35 –––
Meringues, macaroons
1)
120–140 35–45
Frozen pizza (rack)
1) 2)
200 12–16 –––
U Fan plus / a Microwave + Fan plus
6 Temperature / + Duration / _ Microwave power level in Combination programmes
As a general rule, use shelf level 1.
1) Use shelf level 2.
2) Pre-heat the oven.
Baking
75