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)
Raisin whirls (tray)
White bread (free-form), in 2
cooking stages
White bread (loaf tin, 30 cm)
Wholegrain bread (loaf tin,
30 cm), in 2 cooking stages
Proving yeast dough
Function, Temperature, Rapid heat-up or Pre-heat (depending on function),
Shelf level, GU Gourmet Units, INT Intensity (| Gentle, || Medium, ||| Strong), Duration,
CF Crisp function, M Chef + Fan plus, Fan plus, M Chef + Conventional heat,
Conventional heat, Moisture plus with method of heating Fan plus, Moisture
plus with method of heating Conventional heat, On, – Off
1
Continue cooking with the new function.
2
Reduce the temperature after the specified cooking duration and continue cooking.
3
Place the wire rack on the floor of the oven and stand the bowl containing the dough on
the wire rack.
4
2 bursts of steam | Manual: Release the first burst of steam straight after placing the food
in the oven and the second burst of steam after 5 minutes.
5
2 bursts of steam | Time controlled: Release the first burst of steam 1 minute after placing
the food in the oven and the second burst of steam after 7 minutes.
120
[°C]
180
170–180
170
150–160
190
170–180
190
200
180
160–170
200
1
200
220
2
180
30–35
GU INT
–
2
180
|||
–
2
–
–
–
2
180
||
–
2
–
–
–
2 200
||
–
2
–
–
–
3
200
||
3
–
–
2
140
||
–
2
–
–
–
–
2
100
||
2
170
|||
2
–
–
–
3
–
–
–
–
CF
[min]
40–50
–
55–65
–
40–50
–
70–80
–
35–40
45–55
35–40
45–55
20–30
–
35–45
–
4
12
–
20–30
5
–
30–40
5
25
–
25–35
15–60
–