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Cooking charts
114
Rubbed in mixture
Cakes/biscuits
(accessories)
[°C]
[min] CF
Biscuits (1tray) 140–150 2 25–35
150–160 2 25–35
Biscuits (2trays) 140–150 1+3 25–352
Drop cookies (1tray)* 140 2 30–40
16013 20–30
Drop cookies (2trays)* 140 1+3 35–452
Flan base (flan base tin, 28cm) 150–160 2 35–45
170–18012 20–30
Cheese cake (springform tin,
26cm)
170–180 2 80–90
160–170 2 80–90
Apple pie (springform tin, 20cm)* 160 2 90–100
180 1 80–90
Apple pie with top crust (springform
tin, 26cm)
180–19012 60–70
160–170 2 60–70
Fresh fruit cake with glaze
(springform cake tin, 26cm)
170–180 2 60–70
150–160 2 55–65
Fresh fruit cake, with glaze (tray) 170–180 2 50–60
160–170 2 45–55
Swiss apple pie (tray) 210–22011 45–55
190–200 2 40–50
Function, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, 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 compartment before putting in the food.
2Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
114


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