Operation Manual

Baking chart
Cakes / biscuits
U
6
[°C]
³ +
[min]
Sponge mix
1)
Tart / flan base (2 eggs)
1)
160–180 1 20–30
Sponge cake (4 to 6 eggs)
1)
160–180 1 25–35
Whisked sponge cake
1) 2)
170 1 25–35
Swiss roll
1)
160–180
3)
1 15–25
Yeast mixtures and quark dough
Proving dough 50
5)
15–30
Gugelhupf 140–160 1 45–65
Stollen 150–170 1 55–65
Streusel cake 150–170 1 50–60
Fresh fruit cake (tray) 150–170 1 55–65
White bread 160–180 1 45–55
Wholegrain bread 170–190
3)
1 50–60
Pizza (tray)
1)
170–190 1 35–45
Onion tart 150–170 1 35–45
Apple turnovers (1 [2] tray(s)) 150–170 1 [1+3
4)
] 25–30
Choux pasty
1)
, Eclairs (1 tray) 160–180 1 30–45
Puff pastry (1 tray) 170–190 1 20–30
Meringues, Macaroons (1 [2] tray(s)) 120–140 1 [1+3
4)
] 25–50
The data for the recommended function is printed in bold.
Unless otherwise stated, the durations given are for an oven which has not been
pre-heated. With a pre-heated oven, shorten durations by up to 10 minutes.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest duration.
Baking
86