Cooking charts
132
Batter
Cakes/biscuits
(accessories)
[°C]
[min]
CF
Muffins (1 tray)
150–160
–
2
25–35
–
Muffins (2 trays)
150–160
–
1+3
30–40
2
–
Small cakes (1 tray) *
150
–
2
30–40
–
160
1
–
3
20–30
–
Small cakes (2 trays) *
150
1
–
1+3
25–35
–
Madeira cake (loaf tin, 30 cm)
150–160
–
2
60–70
–
155–165
1
–
2
60–70
Marble, nut cake (loaf tin, 30 cm)
150–160
–
2
60–70
–
150–160
–
2
60–70
–
Marble, nut cake (ring tray, bundt
cake tin,
26 cm)
150–160
2
55–65
–
150–160
2
60–70
–
Fresh fruit cake (tray)
150–160
–
2
40–50
155–165
–
1
40–50
Fresh fruit cake (springform cake tin,
26 cm)
150–160
2
55–65
165–175
1
–
2
50–60
Flan base (flan base tin,
28 cm)
150–160
–
2
25–35
–
170–180
1
–
2
15–25
–
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
CF Crisp function,
Fan plus,
Conventional heat,
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.
