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Cooking charts
Yeast dough
Cakes/biscuits
(accessories)
Bundt cake (baking and roasting rack,
Bundt cake tin, 24 cm)
Stollen (1 tray)
Streusel cake with/without fruit (1 tray)
Fresh fruit cake (1 tray)
Apple turnovers/raisin whirls (1 tray)
Apple turnovers/raisin whirls (2 trays)
White bread, free-form (1 tray)
White bread (baking and roasting rack, loaf
1
tin, 30 cm)
Wholegrain bread (baking and roasting
rack, loaf tin, 30 cm)
Proving yeast dough (baking and roasting
rack)
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
Fan plus, Conventional heat, Moisture plus, On, – Off
1
Use a dark coloured, matt baking tin and place it centrally on the baking and roasting rack.
2
Pre-heat the oven before putting food inside.
3
Place the baking and roasting rack on the floor of the oven and stand the bowl containing the
dough on the rack. Depending on the size of the bowl, you may need to remove the side
runners.
4
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
5
Release 1 burst of steam at the beginning of the cooking process.
6
Release 2 bursts of steam at the beginning of the cooking process.
112
1
1
[°C]
150–160
160–170
150–160
160–170
160–170
170–180
160–170
170–180
160–170
160–170
190–200
190–200
180–190
2
190–200
2
190–200
2
200–210
30–35
[min]
–
2
50–60
–
2
50–60
–
2
55–65
2
55–65
–
2
40–50
–
3
50–60
2
45–55
3
45–55
2
25–35
1+3
30–40
2
30–40
–
2
30–40
2
30–40
2
30–40
2
55–65
2
45–55
3
–
–
–
4
5
6
6
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