Baking and roasting
Cakes
Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com‐
ments
Temper‐
ature
(°C)
Shelf po‐
sition
Temper‐
ature
(°C)
Shelf po‐
sition
Whisked
recipes
170
2
160
2 (1 and
3)
45 - 60
In a cake
mould
Short‐
bread
dough
170
2
160
2 (1 and
3)
24 - 34
In a cake
mould
Butter-
milk
cheese
cake
170
1
160
2
60 - 80
In a 26
cm cake
mould
Apple
cake (Ap‐
ple pie)
170
1
160
2 (1 and
3)
100 - 120
In two 20
cm cake
moulds
on a wire
shelf
Strudel
175
2
150
2
60 - 80
In a bak‐
ing tray
Jam-tart
170
2
160
2
30 - 40
In a 26
cm cake
mould
Fruit cake
170
2
155
2
60 - 70
In a 26
cm cake
mould
Sponge
cake
(Fatless
sponge
cake)
170
2
160
2
35 - 45
In a 26
cm cake
mould
Christ‐
mas
cake /
Rich fruit
cake
170
2
160
2
50 - 60
In a 20
cm cake
mould
Plum
cake
1)
170
2
160
2
50 - 60
In a
bread tin
Small
cakes
170
3
160
3 (1 and
3)
20 - 30
In a bak‐
ing tray
13
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