Cooking charts
136
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
[°C]
[min]
CF
Choux buns (1 tray)
160–170
–
2
30–40
160–170
–
2
25–35
1
2
Palermo style pastry puffs (1 tray)
180–190
–
2
20–30
–
Palermo style pastry puffs (2 trays)
180–190
–
1+3
20–30
3
–
Macaroons (1 tray)
120–130
–
2
25–50
Macaroons (2 trays)
120–130
–
1+3
25–50
3
Meringue/pavlova (1 tray, 6 pcs,
6 cm each)
80–100
–
2
120–150
Meringue/pavlova (2 trays, each with
6 pcs,
6 cm each)
80–100
–
1+3 150–180
Function,
Temperature,
Booster,
Shelf level,
Cooking duration,
CF Crisp function,
Fan plus,
Moisture plus + Fan plus,
On,
–
Off
*
The settings also apply for testing in accordance with EN 60350-1.
1
Release1 burst of steam 8 minutes into the cooking programme.
2
Turn on the crisp function 15 minutes into the cooking duration.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
