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Chart for baking
Fan Heat Microwave + Fan Heat
Temp.
in °C
Time
in mins.
Microwave-
setting
in W
Temp.
in °C
Time
in mins.
Creamed mixture
Sand cake
Dried fruit cake
Nut cake (glass tray)
1)
Nut cake (tin)
Fresh fruit cake with
topping (glass tray)
Fresh fruit cake (glass
tray)
Fresh fruit cake (tin)
Flan base
Small cakes
1)
150 170
150 170
150 170
150 170
150 170
150 170
150 170
150 170
150 170
55 65
70 80
25 30
60 70
45 50
35 45
50 60
25 30
20 25
150
150
150
150
150
150
150
150
160
160
160
160
160
160
160
160
40 44
50 56
20 25
40 46
30 35
25 30
40 44
15 20
Whisked mixture
Tar t
Flan base
Swiss roll
160 180
160 180
160 180
30 35
20 25
15 20
Rubbed-in mixture
Tart / flan base
Crumble cake
Small cakes
1)
Cheesecake
Apple pie
Apricot tart with topping
Savoury pastry
2)
150 170
150 170
150 170
150 170
150 170
150 170
190 210
20 25
40 50
15 25
75 85
45 55
60 70
25 35
150
150
150
150
150
160
160
160
160
160
15 20
30 36
64 70
38 48
50 60
Yeast mixtures
Crumble cake
Fresh fruit cake (glass
tray)
Stollen
White loaf
Wholemeal loaf
Pizza (glass tray)
Onion cake
Apple turnovers
1)
150 170
160 180
150 170
160 180
170 190
170 190
150 170
150 170
35 45
40 50
50 60
40 50
50 55
40 50
35 40
25 30
150
150
150
150
150
160
170
160
180
160
30 34
30 36
30 34
36 40
20 25
Choux pastry
Eclairs
1)
160 180 25 30 ––
Flaky pastry
1)
170 190 20 25 ––
Meringues
Macaroons
1)
120 140 35 45 ––
The times given are calculated on the basis of an oven which has not been pre-heated.
With a pre-heated oven shorten times by approx. 10 minutes.
1) First and second shelf support levels.
2) Pre-heat the oven.
Data given are for guidelines only. Values obtained from a machine designed for the German market.
Baking
65
65


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