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Baking chart
Fan Plus U
Cakes / biscuits
Creamed mixture
Sponge cake
Ring cake
Foam cake (tray)
Marble, nut cake (tin)
Fresh fruit cake, with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
3)
Flan base
3)
Biscuits
(tray)
3)
Sponge mix
Sponge cake (3 to 6 eggs)
Sponge cake (2 eggs)
2)
Swiss roll
Rubbed in mixture
Tart / flan base
Streusel cake
3)
Biscuits
Cheesecake
Apple pie
Apricot tart with topping
2)
Swiss apple pie
Yeast mixtures and quark dough
To prove dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
2)
Wholegrain bread
3)
Pizza (tray)
Onion tart
Apple turnovers
3)
Choux pastry
, Eclairs
Flaky pastry
Meringues, Macaroons
1) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven, shorten times by up to 10 minutes.
2) Pre-heat the oven.
3) Do not use Rapid Heat-up S during the heating-up phase.
4) Take baking trays out of the oven at different times if the food is sufficiently browned before
the specified time has elapsed.
5) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
The information given in this chart is intended only as a guide.
28
3)
3)
Temperature
Recommended
in °C
shelf level
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
160 – 180
160 – 180
160 – 180
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
190 – 210
50
Oven floor
150 – 170
150 – 170
160 – 180
160 – 180
170 – 190
170 – 190
170 – 190
150 – 170
160 – 180
170 – 190
120 – 140
Duration
in min.
1
60 – 70
1
65 – 80
1
25 – 40
1
60 – 80
1
45 – 50
1
35 – 45
1
55 – 65
1
25 – 30
4)
1, 3
20 – 25
1
25 – 35
1
20 – 25
1
20 – 25
1
20 – 25
1
45 – 55
4)
1, 3
15 – 25
1
70 – 90
1
50 – 70
1
55 – 75
1
25 – 35
5)
15 – 30
1
50 – 60
1
35 – 45
1
40 – 50
1
40 – 50
1
50 – 60
1
35 – 45
1
35 – 45
4)
1, 3
25 – 30
4)
1, 3
30 – 40
4)
1, 3
20 – 25
4)
1, 3
25 – 50
1)
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