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Cooking charts
102
Rubbed in mixture
Cakes/biscuits
(accessories)
[°C]
[min]
Biscuits (1tray) 140–150 2 25–35
150–160 2 25–35
Biscuits (2trays) 140–150 1+3 25–353
Drop cookies (1tray)* 140 2235–45
16013220–30
Drop cookies (2trays)* 140 1+3235–453
Flan base (flan base tin, 28cm) 150–160 2 35–45
170–18012 20–30
Cheesecake (springform cake tin,26cm) 170–180 2 80–90
150–160 2 80–90
Apple pie, single crust (springform cake tin,
20cm)*
160 2290–100
180 1285–95
Apple pie, double crust (springform cake
tin, 26cm)
180–19012 60–70
160–170 2 60–70
Fresh fruit cake, glazed (springform cake
tin, 26cm)
170–180 2 60–70
150–160 2 55–65
Fresh fruit cake, glazed (tray) 170–180 2 50–60
160–170 2 45–55
Sweet Swiss apple pie (tray) 210–22011 55–65
180–190 1 35–45
Function, Temperature, Booster, Shelf level, Cooking duration, Fan
plus, Eco fan heat, Conventional heat, Intensive bake, 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.
102


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