Baking
56
Yeast mixtures and quark dough
Cakes /
biscuits
[°C]
[min]
Gugelhupf
150–160
2
1)
50–60
160–170
1
50–60
Stollen
150–160
2
1)
45–65
160–170
2
1)
45–60
Streusel cake
150–160
2
1)
35–45
170–180
3
1)
35–45
Fresh fruit cake (tray)
160–170
2
1)
40–50
170–180
3
1)
50–60
Apple turnovers (1 tray)
150–160
2
1)
25–30
160–170
2
1) 2)
25–30
Apple turnovers (2 trays)
150–160 1+3
1)
25–30
3)
Function /
Fan plus /
Conventional heat
Temperature /
Shelf level /
Duration
1) If you are using FlexiClip telescopic runners (depending on model), fit them one level
lower.
2) For yeast dough. For quark dough use shelf level 3.
3) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
