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Cooking charts
86
Shortcrust pastry
Cakes/biscuits
(accessories)
[°C]
[min]
Biscuits (1tray)
140–150 2 20–30
150–160 2 25–35
Biscuits (2trays) 140–150 1+3
20–30
3
Drop cookies (1tray)*
140
2
2
35–45
160
1
3
2
20–30
Drop cookies (2trays)* 140
1+3
2
35–45
3
Flan base (flan base tin, 28cm)
150–160 2 35–45
170–180
1
2 20–30
Cheesecake (springform cake tin,26cm)
170–180 2 80–90
150–160 2 80–90
Apple pie, single crust (springform cake tin,
20cm)*
160
2
2
90–100
180
1
2
90–100
Apple pie, double crust (springform cake tin,
26cm)
180–190
1
2 60–70
160–170 2 60–70
Fresh fruit cake, glazed (springform cake tin,
26cm)
170–180 2 60–70
150–160 2 55–65
Fresh fruit cake, glazed (tray)
170–180 2 50–60
160–170 2 45–55
Fruit flan (tray)
210–220
1
1 55–65
180–190 1 35–45
Function, Temperature, Shelf level, Cooking duration, Fan plus, Eco
fan heat, Conventional heat, Intensive bake
*
The settings also apply for testing in accordance with EN60350-1.
1
Pre-heat the oven before putting food inside. Do not use the Booster function for this
purpose.
2
Remove the FlexiClip runners if fitted.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
86


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