Cooking charts
133
Rubbed in mixture
Cakes/biscuits
(accessories)
[°C]
[min]
CF
Biscuits (1 tray)
140–150
–
2
25–35
–
150–160
–
2
25–35
–
Biscuits (2 trays)
140–150
–
1+3
25–35
2
–
Drop cookies (1 tray) *
140
–
2
30–40
–
160
1
–
3
20–30
–
Drop cookies (2 trays) *
140
–
1+3
35–45
2
–
Flan base (flan base tin,
28 cm)
150–160
2
35–45
–
170–180
1
2
20–30
–
Cheese cake (springform tin,
26 cm)
170–180
–
2
80–90
–
160–170
–
2
80–90
–
Apple pie (springform tin,
20 cm)*
160
–
2
90–100
–
180
–
1
80–90
–
Apple pie with top crust (springform
tin,
26 cm)
180–190
1
–
2
60–70
160–170
–
2
60–70
Fresh fruit cake with glaze
(springform cake tin,
26 cm)
170–180
–
2
60–70
–
150–160
–
2
55–65
–
Fresh fruit cake, with glaze (tray)
170–180
–
2
50–60
160–170
–
2
45–55
Swiss apple pie (tray)
210–220
1
1
45–55
190–200
–
2
40–50
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
CF Crisp function,
Fan plus,
Eco fan heat,
Conventional heat,
Intensive
bake,
On,
–
Off
*
The settings also apply for testing in accordance with EN 60350-1.
1
Pre-heat the oven compartment before putting in the food.
2
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
