Operation Manual

Baking chart
Cakes / biscuits
U
6
[°C]
 +
[min]
Sponge mix
1)
Tart / flan base (2 eggs)
1)
170–190 2 15–20
Sponge cake (4 to 6 eggs)
1)
175–195 2 22–30
Whisked sponge cake
1) 2)
170 2 25–33
Swiss roll
1)
160–180 2 15–25
Yeast mixtures and quark dough
Proving dough 50
5)
15–30
Gugelhupf 150–170 2 50–60
Stollen 150–170 2 55–65
Streusel cake 150–170 2 35–45
Fresh fruit cake (tray) 160–180 2 40–60
White bread 160–180 2 50–60
Wholegrain bread 170–190
3)
2 50–60
Pizza (tray)
1)
170–190 2 35–45
Onion tart 170–190 2 35–45
Apple turnovers (1 [2] tray(s)) 150–170 2 [1+3
4)
] 25–30
Choux pasty
1)
, Eclairs (1 [2] tray(s)) 160–180 2 [1+3
4)
] 30–45
Puff pastry (1 [2] tray(s)) 170–190 2 [1+3
4)
] 20–25
Meringues, Macaroons (1 [2] tray(s)) 120–140 2 [1+3
4)
] 25–50
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
52