Operating instructions/Installation instructions

Cooking charts
92
Batter
Cakes/biscuits
(accessories)


[°C]
 

[min]
Muffins (1tray)
 150–160 – 2 25–35
Muffins (2trays)  150–160 – 1+3
30–40
3
Small cakes (1tray)*
 150 –
2
2
25–35

160
1
–
3
2
20–30
Small cakes (2trays)* 
150
1
–
1+3
2
25–35
Madeira cake (loaf tin, 30cm)
 150–160 – 2 60–70

155–165
1
– 2 60–70
Marble, nut cake (loaf tin, 30cm)
 150–160 – 2 55–65
 150–160  2 60–70
Marble, nut cake (ring tin/Bundt cake tin,
26cm)
 150–160  2 55–65
 150–160  2 60–70
Fresh fruit cake (tray)
 155–165 – 2 40–50
 155–165  1 55–65
Fresh fruit cake (springform cake tin,
26cm)
 150–160  2 55–65

165–175
1
– 2 50–60
Flan base (flan base tin, 28cm)
 150–160 – 2 25–35

170–180
1
– 2 15–25
Function, Temperature, Booster, Shelf level, Cooking duration, Fan
plus, Conventional heat, On, –Off
*
The settings also apply for testing in accordance with EN60350-1.
1
Pre-heat the oven before putting food inside.
2
Remove the FlexiClip runners if fitted.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.