Operation Manual

Baking chart
Cakes / biscuits
U
6
[°C]
 +
[min]
Creamed mixture
Sponge cake 150–170 2 60–70
Ring cake 150–170 2 65–80
Muffins (1 [2] tray(s)) 150–170 2 [1+3
4)
] 30–50
Small cakes (1 tray)
1) 2)
150 2 26–40
Small cakes (2 trays)
1) 2)
150
3)
2+4 28–40
Foam cake (tray) 150–170 2 25–40
Marble, nut cake (tin) 150–170 2 60–80
Fresh fruit cake, with meringue topping (tray) 150–170 2 45–50
Fresh fruit cake (tray) 150–170 2 35–55
Fresh fruit cake (tin) 150–170 2 55–65
Flan base
1)
150–170 2 25–35
Small cakes/biscuits
1)
(1 [2] tray(s)) 150–170 2 [1+3
4)
] 20–25
Rubbed in mixture
Flan base 150–170 2 20–25
Streusel cake 150–170 2 45–55
Small cakes/biscuits
1)
(1 [2] tray(s)) 150–170 2 [1+3
4)
] 15–25
Drop cookies
1)
2) (1 [2] tray/s) 140 2 [1+3
4)
] 30–45
Cheese cake 150–170 2 70–95
Apple pie (tin C 20 cm)
1) 2)
160 2 80–105
Apple pie
1)
160–180 2 50–70
Apricot tart with topping (tin) 150–170 2 55–75
Swiss apple cake – – –
The data for the recommended function is printed in bold.
Unless otherwise stated, the times given are for an oven which has not been pre-
heated. With a pre-heated oven, shorten times by up to 10 minutes.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest time.
Baking
50