Table of Contents
Advertisement
Yeast dough
Cakes/biscuits
(accessories)
Bundt cake (baking and roasting
rack, Bundt cake tin, 24 cm)
Stollen (1 tray)
Streusel cake with/without fruit
(1 tray)
Fresh fruit cake (1 tray)
Apple turnovers/raisin whirls (1 tray)
Apple turnovers/raisin whirls (2 trays)
White bread, free-form (1 tray)
White bread (baking and roasting
rack, loaf tin, 30 cm)
Wholegrain bread (baking and
roasting rack, loaf tin, 30 cm)
Proving yeast dough (baking and
roasting rack)
Operating mode, Temperature, Booster, Shelf level (+HFC: with FlexiClip
runners HFC 70-C / -HFC: without FlexiClip runners HFC 70-C), Cooking duration,
Fan plus, Conventional heat, Moisture plus, On, – Off
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
Place the baking and roasting rack on the floor of the oven and stand the bowl containing the
dough on the rack. Depending on the size of the bowl, you may need to remove the side
runners.
5
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
6
Release 1 burst of steam at the beginning of the cooking process.
7
Release 2 bursts of steam at the beginning of the cooking process.
1
1
1
[°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
2
190–200
2
190–200
2
200–210
30–35
Cooking charts
+HFC: -HFC:
–
1
2
–
1
2
–
1
2
1
2
1
2
2
3
1
2
2
3
1
2
3
1+3
1+3
1
2
–
1
2
1
2
1
2
1
2
1
2
4
4
–
–
–
[min]
50–60
50–60
55–65
55–65
40–50
45–55
45–55
45–55
25–35
5
30–40
6
30–40
30–40
7
30–40
30–40
7
55–65
45–55
–
91
Advertisement
Table of Contents
