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Cooking times
Cooking times depend on the type of food, its consis-
tency, and volume.
Initially, monitor the performance when you cook. Find
the best settings (heat setting, cooking time, etc.) for
your cookware, recipes and quantities when you use
Baking and roasting table
CAKES
TYPE OF DISH
Conventional cook-
ing
Fan cooking
Level
Temp
[°C]
Level
Temp
[°C]
Whisked recipies
2
170
2 (1 and
3)
160
Shortbread dough
2
170
2 (1 and
3)
160
24-34
In cake mould
Butter-milk
cheese cake
1
170
2
160
60-80
In cake mould 26 cm
Apple cake (Apple
pie)
1
170
2 (1 and
3)
160
100-120
2 cake moulds of 20 cm on the
wire shelf
Strudel
2
175
2
150
60-80
On baking tray
Jam-tart
2
170
2
160
30-40
In cake mould 26 cm
Fruit cake
2
170
2
155
60-70
In cake mould 26 cm
Sponge cake (Fat-
less sponge cake)
2
170
2
160
35-45
In cake mould 26 cm
Christmas cake/
Rich fruit cake
2
170
2
160
50-60
In cake mould 20 cm
Plum cake
2
170
2
160
50-60
In bread tin
1)
Small cakes
3
170
3 (1 and
3)
160
20-30
On flat baking tray
Biscuits
3
150
3
150
20-30
On flat baking tray
1)
Meringues
3
100
3
100
90-120
On flat baking tray
Buns
3
190
3
180
15-20
On flat baking tray
1)
Choux
3
190
3
180
25-35
On flat baking tray
1)
Plate tarts
3
180
2
170
45-70
In cake mould 20 cm
Victoria sandwich
1 or 2
180
2
170
40-55
Left + right in cake mould 20
cm
1) Preheat for 10 minutes.
20
