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Cooking charts
Yeast dough
Cakes/biscuits
(accessories)
Bundt cake (Bundt cake tin, 24 cm)
Stollen
Streusel cake with/without fruit (tray)
Fresh fruit cake (tray)
Apple turnovers/raisin whirls (1 tray)
Apple turnovers/raisin whirls (2 trays)
White bread (free-form)
White bread (loaf tin, 30 cm)
Wholegrain bread (loaf tin, 30 cm)
Proving yeast dough
Function, Temperature, Shelf level, Cooking duration, Fan plus,
Conventional heat
1
Pre-heat the oven before putting food inside. Do not use the Booster function for this
purpose.
2
Place the wire rack on the floor of the oven and stand the bowl containing the dough on
the wire rack. Depending on the size of the bowl, you may need to remove the side
runners.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
76
[°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
1
190–200
180–190
1
200–210
50
[min]
1
45–55
1
50–60
1
50–60
1
45–55
2
50–60
2
40–50
2
40–50
2
40–50
2
25–35
3
1+3
30–40
1
30–40
1
30–40
1
45–55
1
55–65
1
55–65
1
55–65
2
–
–
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