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Cooking charts
72
Quark dough
Cakes/biscuits
(accessories)
[°C]
[min]
Fresh fruit cake (1tray) 160–170 2 40–50
170–180 2 40–50
Apple turnovers/raisin whirls (1tray) 160–170 2 25–35
Apple turnovers/raisin whirls (2trays) 150–160 1+3 25–351
Function, Temperature, Shelf level, Cooking duration, Fan plus,
Conventional heat
1Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
Sponge mixture
Cakes/biscuits
(accessories)
[°C]
[min]
Sponge cake base (2eggs) (wire rack,
springform cake tin, 26cm)1160–17021 20–30
Sponge cake base (4–6eggs) (wire rack,
springform cake tin, 26cm)1150–16021 35–45
Whisked sponge* (wire rack, springform cake tin,
26cm)1
170 1 20–30
150–17021 20–45
Swiss roll sponge (1tray) 160–17022 10–20
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.
72


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