Cooking charts
135
Quark dough
Cakes/biscuits
(accessories)
[°C]
[min]
CF
Fresh fruit cake (tray)
160–170
2
45–55
170–180
3
45–55
Apple turnovers/raisin whirls (1 tray)
160–170
–
3
25–35
Apple turnovers/raisin whirls (2 trays)
150–160
1+3
25–35
1
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
CF Crisp function,
Fan plus,
Conventional heat,
On,
–
Off
1
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
Sponge mixture
Cakes/biscuits
(accessories)
[°C]
[min]
CF
Sponge cake base (2 eggs,
springform tin,
26 cm)
160–170
1
–
2
15–25
–
Sponge cake base (4–6 eggs,
springform tin,
26 cm)
150–160
1
–
2
30–40
–
Whisked sponge (springform tin,
26 cm) *
180
–
2
25–35
–
150–170
1
–
2
25–45
–
Swiss roll sponge (tray)
180–190
1
1
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.
