Cooking charts
92
Quark dough
Cakes/biscuits
(accessories)
[°C]
[min]
Fresh fruit cake (tray)
160–170
2
40–50
170–180
3
50–60
Apple turnovers/raisin whirls (1 tray)
160–170
–
3
25–35
Apple turnovers/raisin whirls (2 trays)
150–160
1+3
25–35
1
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
Fan
plus,
Conventional heat,
On,
–
Off
1
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
Sponge mixture
Cakes/biscuits
(accessories)
[°C]
[min]
Sponge cake base (2 eggs, springform
cake tin,
26 cm)
160–170
1
–
2
15–25
Sponge cake base (4–6 eggs, springform
cake tin,
26 cm)
150–160
1
–
2
30–40
Whisked sponge (springform cake tin,
26 cm)*
180
–
2
2
25–35
150–170
1
–
2
2
25–45
Swiss roll sponge (baking tray)
180–190
1
–
2
10–20
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.
