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4. Baking table
Cakes and biscuits
Hot air
ECO
Hot air and
Top and
Level
Baking
circulation
bottom heat bottom heat
time
Temp. °C
Temp. °C
Temp. °C
Temp. °C
from below
Min.
Swiss roll
210
2
7-9
Flan base
170-175
2
30-35
Fruit flan on yeast dough
165
165-175
2
40-45
Fruit flan on short-crust pastry
165
165
165
165-175
2
40-45
Small flaky pastry cakes
180
180
190
1+3/2*
15-20
Cheesecake (high)
165
165
165
165-175
2
90-100
Cheesecake slices (flat)
165
165
165
165-175
2
45-50
Sponge cake (round)
160-175
160-175
175-180
2
50-60
Loaf cake
160-175
160-175
175-180
2
50-60
Yeast dough ring cake (tall)
160-175
165-175
1
40-50
Biscuits
160-175
160-175
170-175
1+3/2*
15-20
‘Hefezopf’
165
165-175
2
30-40
Cake on baking tray (dry top)
165-170
165-170
165-175
2
40-50
Cake on baking tray (moist top)
165-170
165-170
170
165-175
2
40-50
Cream puffs
180
180
180-190
1+3/2*
20-25
Mixed-grain bread**
200/170
210/170
2
40-50
*
In the ECO and hot air circulation modes, you can bake simultaneously on several levels.
** Preheat the appliance to the specified temperature. Switch back to the second temperature
when inserting the food.
Note:
the values given above should be looked upon as recommended values. We advise you to always preheat the oven.
For baking yeast dough we recommend the hot air circulation mode.
The recommended mode is printed in bold.
