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Food
Pastries
Savoie cake
Genoise
Genoise roll
Cake
Biscuits
Cookies
Cream
Madeleines
Pound cake
Cheesecake
Kugelhopf
Choux pastry
Short crust tart
Puff pastry crust tart
Miscellaneous
Pâté in terrine (1 kg)
Savoury tarts
Stewed dishes
(ragout, baeckeoffe)
Bread (500 g flour)
Temperature
150°C
On the rack at level 2
150°C
On the rack at level 1
150°C
In the glass tray at level 2
160°C
On the rack at level 1
180°C
In the glass tray at level 2
160°C
In the glass tray at level 2
160°C
On the rack at level 2
170°C
In the glass tray at level 2
170°C
On the rack at level 2
On the rack at level 1
170°C
On the rack at level 1
180°C
180°C
In the glass tray at level 2
200°C
On the rack at level 2
250°C*
On the rack at level 2
190°C
On the rack at level 1
On the rack at level 2 in a
170°C
On the rack at level 1,
160°C
depending on the dish.
220°C*
On the rack at level 2
Using your appliance
Cooking level
springform mould,
26 cm diameter
In a special mould
20 cm mould
31
Cooking time
35 - 45 min
35 - 45 min
20 - 25 min
40 - 50 min
18 - 22 min
20 - 25 min
35 - 45 min
bain-marie
20 - 30 min
40 - 50 min
65 - 75 min
45 - 50 min
35 - 40 min
depending on size
40 - 45 min
30 - 40 min
90 min
55 - 65 min
90 - 180 min
25 - 30 min
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