Cooking charts
93
Rubbed in mixture
Cakes/biscuits
(accessories)
[°C]
[min]
Biscuits (1 tray)
140–150
–
2
25–35
150–160
–
2
25–35
Biscuits (2 trays)
140–150
–
1+3
25–35
3
Drop cookies (1 tray)*
140
–
2
2
35–45
160
1
–
3
2
20–30
Drop cookies (2 trays)*
140
–
1+3
2
35–45
3
Flan base (flan base tin,
28 cm)
150–160
–
2
35–45
170–180
1
–
2
20–30
Cheesecake (springform cake tin,
26 cm)
170–180
–
2
80–90
150–160
–
2
80–90
Apple pie, single crust (springform cake tin,
20 cm)*
160
–
2
2
90–100
180
–
1
2
85–95
Apple pie, double crust (springform cake
tin,
26 cm)
180–190
1
–
2
60–70
160–170
–
2
60–70
Fresh fruit cake, glazed (springform cake
tin,
26 cm)
170–180
–
2
60–70
150–160
–
2
55–65
Fresh fruit cake, glazed (tray)
170–180
–
2
50–60
160–170
–
2
45–55
Sweet Swiss apple pie (tray)
210–220
1
1
55–65
180–190
–
1
35–45
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
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 before putting food inside.
2
Remove the FlexiClip runners if fitted.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
