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Cooking charts
101
Batter
Cakes/biscuits
(accessories)
[°C]
[min]
Muffins (1tray) 150–160 2 25–35
Muffins (2trays) 150–160 1+3 30–403
Small cakes (1tray)* 150 2225–35
16013220–30
Small cakes (2trays)* 15011+3225–35
Madeira cake (loaf tin, 30cm) 150–160 2 60–70
155–16512 60–70
Marble, nut cake (loaf tin, 30cm) 150–160 2 55–65
150–160 2 60–70
Marble, nut cake (ring tin/Bundt cake tin,
26cm)
150–160 2 55–65
150–160 2 60–70
Fresh fruit cake (tray) 155–165 2 40–50
155–165 1 55–65
Fresh fruit cake (springform cake tin,
26cm)
150–160 2 55–65
165–17512 50–60
Flan base (flan base tin, 28cm) 150–160 2 25–35
170–18012 15–25
Function, Temperature, Booster, Shelf level, Cooking duration, Fan
plus, Conventional heat, On, Off
*The settings also apply for testing in accordance with EN60350-1.
1Pre-heat the oven before putting food inside.
2Remove the FlexiClip runners if fitted.
3Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
101


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