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Cooking charts
69
Batter
Cakes/
biscuits
[°C]
[min]
Muffins (1tray) 150–160 2 25–35
Muffins (2trays) 150–160 1+3 30–403
Small cakes* (1tray) 150 1 25–35
16022 15–25
Small cakes* (2trays) 14021+3 30–40
Madeira cake (wire rack, loaf tin, 30cm)1150–160 2 65–75
150–16022 65–75
Marble, nut cake (wire rack, loaf tin, 30cm)1150–160 1 55–65
150–160 1 60–70
Marble, nut cake (wire rack, ring tin/Bundt
cake tin, 26cm)1
150–160 1 55–65
150–160 1 60–70
Fresh fruit cake (1tray) 150–160 1 45–55
150–160 1 50–60
Fresh fruit cake (wire rack, springform cake
tin, 26cm)1
150–160 1 55–65
170–18021 50–60
Flan base (wire rack, flan base tin, 28cm)1150–160 1 25–35
170–18021 15–25
Function, Temperature, Shelf level, Cooking duration, Fan plus,
Conventional heat
*The settings also apply for testing in accordance with EN60350-1.
1Use a dark coloured, matt baking tin and place it centrally on the wire rack.
2Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
3Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
69


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