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Cooking charts
104
Quark dough
Cakes/biscuits
(accessories)
[°C]
[min]
Fresh fruit cake (tray) 160–170 2 40–50
170–180 3 50–60
Apple turnovers/raisin whirls (1tray) 160–170 3 25–35
Apple turnovers/raisin whirls (2trays) 150–160 1+3 25–351
Function, Temperature, Booster, Shelf level, Cooking duration, Fan
plus, Conventional heat, On, Off
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, springform
cake tin, 26cm) 160–17012 15–25
Sponge cake base (4–6eggs, springform
cake tin, 26cm) 150–16012 30–40
Whisked sponge (springform cake tin,
26cm)*
180 2225–35
150–17012225–45
Swiss roll sponge (baking tray) 180–19012 10–20
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.
104


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