Fan Plus
U
Cakes / biscuits
Temperature
in °C
Recommended
shelf level
Duration
1)
in min.
Creamed mixture
Sponge cake
Ring cake
Foam cake (tray)
Marble, nut cake (tin)
Fresh fruit cake, with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
3)
Biscuits
3)
(tray)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
1
1
1
1
1
1
1
1
1, 3
4)
60 – 70
65 – 80
25 – 40
60 – 80
45 – 50
35 – 45
55 – 65
25 – 30
20 – 25
Sponge mix
3)
Sponge cake (3 to 6 eggs)
3)
Sponge cake (2 eggs)
3)
Swiss roll
2)
160 – 180
160 – 180
160 – 180
1
1
1
25 – 35
20 – 25
20 – 25
Rubbed in mixture
Tart / flan base
Streusel cake
Biscuits
3)
Cheesecake
Apple pie
Apricot tart with topping
Swiss apple pie
2)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
190 – 210
1
1
1, 3
4)
1
1
1
1
20 – 25
45 – 55
15 – 25
70 – 90
50 – 70
55 – 75
25 – 35
Yeast mixtures and quark dough
To prove dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread
2)
Pizza (tray)
3)
Onion tart
Apple turnovers
50
150 – 170
150 – 170
160 – 180
160 – 180
170 – 190
170 – 190
170 – 190
150 – 170
Oven floor
5)
1
1
1
1
1
1
1
1, 3
4)
15 – 30
50 – 60
35 – 45
40 – 50
40 – 50
50 – 60
35 – 45
35 – 45
25 – 30
Choux pastry
3)
, Eclairs
160 – 180
1, 3
4)
30 – 40
Flaky pastry
170 – 190
1, 3
4)
20 – 25
Meringues
, Macaroons
120 – 140
1, 3
4)
25 – 50
1) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven, shorten times by up to 10 minutes.
2) Pre-heat the oven.
3) Do not use Rapid Heat-up
S
during the heating-up phase.
4) Take baking trays out of the oven at different times if the food is sufficiently browned before
the specified time has elapsed.
5) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
The information given in this chart is intended only as a guide.
Baking chart
28
