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Cooking charts
Yeast dough
Cakes/Biscuits
(accessories)
Gugelhupf (Gugelhupf cake tin,
24 cm)
Christmas Stollen
Streusel cake with/without fruit (tray)
Fresh fruit cake (tray)
Apple turnovers/raisin scrolls (1 tray)
Apple turnovers/raisin scrolls (2 trays)
White bread (free form)
White bread (loaf tin, 30 cm)
Wholegrain bread (loaf tin, 30 cm)
Proving yeast dough
Function, Temperature, Booster, Shelf level, Cooking duration,
CF Crisp function, Fan Plus, Moisture Plus + Fan Plus, Moisture
Plus + Conventional Heat, Conventional Heat, On, – Off
1
Pre-heat the oven before placing the food inside.
2
Place the rack on the floor of the oven, and stand the bowl with the dough on the rack.
Depending on the size of the dish, you may need to remove the shelf runners.
3
Take the trays out of the oven early if the food has already browned sufficiently before the
specified cooking duration has elapsed.
4
Release 2 bursts of steam at the beginning of the cooking programme.
5
Switch on the Crisp function 15 minutes into the cooking process.
120
[°C]
160–170
160–170
150–160
160–170
160–170
165–175
160–170
170–180
160–170
160–170
200-210
190–200
180–190
1
190–200
180–190
1
200–210
30–35
[min.]
1
45–55
1
50–60
–
1
50–60
1
45–55
–
1
50–60
–
2
50–60
–
2
40–50
–
2
40–50
1
25–35
1+3
30–40
1
30–40
1
30–40
1
45–55
1
55–65
1
55–65
1
55–65
2
–
–
–
CF
–
–
–
–
–
3
–
4
–
–
–
4
5
–
4
5
–
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