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Cooking charts
Shortcrust pastry
Cakes/biscuits
(accessories)
Biscuits (1 tray)
Biscuits (2 trays)
Drop cookies* (1 tray)
Drop cookies* (2 trays)
Flan base (baking and roasting rack,
flan base tin, 28 cm)
Cheesecake (baking and roasting
rack, springform cake tin, 26 cm)
Apple pie* (baking and roasting rack,
springform cake tin, 20 cm)
Apple pie, double crust (baking and
roasting rack, springform cake tin,
1
26 cm)
Fresh fruit cake, glazed (baking and
roasting rack, springform cake tin,
1
26 cm)
Fresh fruit cake, glazed (1 tray)
Fruit flan (1 tray)
Operating mode, Temperature, Booster, Shelf level (+HFC: with FlexiClip
runners HFC 70-C / -HFC: without FlexiClip runners HFC 70-C), Cooking duration,
Fan plus, Eco Fan heat, Conventional heat, Intensive bake, On, – Off
*
The settings also apply for testing in accordance with EN 60350-1.
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
Fit the FlexiClip runners HFC 70-C (if available) onto the bottom shelf level.
4
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
90
1
170–180
1
1
180–190
210–220
[°C]
+HFC: -HFC:
140–150
–
150–160
–
140–150
–
1+3
140
–
2
–
160
140
–
1+3
150–160
–
2
–
170–180
–
150–160
–
160
–
180
–
2
–
160–170
–
170–180
–
150–160
–
170–180
–
160–170
–
2
180–190
–
[min]
1
2
25–35
1
2
25–35
3
1+3
25–35
1
2
35–45
2
3
20–30
3
1+3
40–50
1
2
35–45
1
2
20–30
1
2
80–90
1
2
80–90
1
2
80–100
1
1
80–90
1
2
60–70
1
2
60–70
1
2
60–70
1
2
55–65
1
2
50–60
1
2
45–55
–
1
55–65
–
1
35–45
4
4
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