Cooking charts
118
Yeast dough
Cakes/biscuits
(accessories)
+
[°C] + [W]
[min]
CF
Bundt cake (Bundt cake tin,
24 cm)
150–160
1
45–55
–
160–170
1
50–60
–
Stollen
160–170
1
60–70
–
160–170
1
55–65
–
Streusel cake with/without fruit
(glass tray)
160–170
2
40–50
–
170–180 + 150
–
2
30–40
–
Fresh fruit cake (glass tray)
160–170
2
50–60
–
170–180 + 150
–
2
30–40
–
Apple turnovers/raisin whirls
(1 glass tray)
160–170
1
2
30–40
–
White loaf (free form)
180–190
1
40–50
–
White bread (loaf tin, 30 cm)
190–200
1
35–45
–
Wholegrain bread (loaf tin, 30 cm)
190–200
1
45–55
–
Proving dough
30
–
1
30
–
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
CF Crisp function,
Fan plus,
Conventional heat,
Mic Fan plus,
On,
–
Off
1
Pre-heat the oven before putting food inside.
