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Baking chart
Fan Heat D
+
Temperature
in °C
rec. runner
from bottom
Time
in mins.
Creamed mixture
Sand cake
Dried fruit cake
Nut cake (tray)
1)
Nut cake (tin)
Fresh fruit cake with topping (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
1)
Small cakes
1)4)
150 170
150 170
150 170
150 170
150 170
150 170
150 170
150 170
150 170
1
1
1
1
1
1
1
1
1, 2, 5
50 60
70 80
20 25
60 70
45 50
35 45
45 55
25 30
20 25
Whisked mixture
4)
Tar t
1)
Flan base
1)
Swiss roll
1)
160 180
160 180
160 180
1
1
1
25 30
20 25
15 20
Rubbed-in mixture
Tart / flan base
Nut ring
Crumble cake
Small cakes
1)4)
Cheesecake
Apple pie
1)
Apricot flan with topping
Savoury pastry
2)
Meat pie
150 170
150 170
150 170
150 170
150 170
150 170
150 170
190 210
170 190
1
1
1
1, 2, 5
1
1
1
1
1
20 25
40 50
40 50
15 25
70 80
45 55
40 60
25 35
60 70
Yeast mixtures
Crumble cake
Fresh fruit cake (tray)
Stollen
White bread
Wholemeal bread
1)3)
Pizza (tray)
1)
Onion cakes
Apple turnovers
150 170
160 180
150 170
160 180
190 210
170 190
160 180
150 170
1
1
1
1
1
1
1
1, 3
35 45
40 50
45 65
40 50
60 70
40 50
30 35
25 30
Choux pastry
1)4)
Eclairs 160 180 1, 3 25 30
Flaky pastry
1)
170 190 1, 3 20 25
Meringues
1)
Macaroons 120 140 1, 2, 5 30 50
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) Pre-heat the oven with Conventional heat.
2) Pre-heat the oven with Fan Heat and Conventional heat.
3) Instead of "Fan Heat" select "Auto Roast".
Pre-heat the oven with "Auto Roast".
4) Switch off "rapid heat-up".
Baking chart
32
32


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