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Cooking charts
129
Yeast dough
Cakes/biscuits
(accessories)
[°C]
[min] CF
Bundt cake (bundt cake tin, 24cm) 150–160 2 50–60
160–170 2 50–60
Stollen 150–160 2 55–65
160–170 2 55–65
Streusel cake with/without fruit (tray) 160–170 2 35–45
170–180 3 45–55
Fresh fruit cake (tray) 160–170 2 45–55
170–180 3 45–55
Apple turnovers/raisin whirls (1tray) 160–170 2 25–35
Apple turnovers/raisin whirls (2trays) 160–170 1+3 30–403
White loaf (free form) 190–200 230–404
190–200 2 30–40
White bread (loaf tin, 30cm) 180–190 2 45–55
190–2001255–6556
Wholegrain bread (loaf tin, 30cm) 180–190 2 55–65
200–2101255–6556
Proving yeast dough 30–35 2
Function, Temperature, Booster, Shelf level, Cooking duration,
CFCrispfunction, Fan plus, Moisture plus+Fan plus, Moisture
plus+Conventional heat, Conventional heat, On, Off
1Pre-heat the oven compartment before putting in the food.
2Place the rack on the floor of the oven, and stand the bowl containing the dough on the
rack. Depending on the size of the dish, you may need to remove the shelf runners.
3Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
4Release 1 burst of steam at the beginning of the cooking programme.
5Relese 2 bursts of steam at the beginning of the cooking programme.
6Turn on the crisp function 15minutes into the cooking duration.
129


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