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Types of heating used:
4D hot air
:
■
Dish
Cakes in tins
Sponge cake, simple
Sponge cake, simple, 2 levels
Sponge cake, delicate
Fruit flan made from sponge mixture, delicate Ring/springform cake tin
Sponge flan base
Fruit tart or cheesecake with shortcrust pastry
base
Swiss flan
Tart
Bundt yeast cake
Yeast cake
Sponge base, 2 eggs
Sponge flan, 3 eggs
Sponge flan, 6 eggs
Cakes on baking trays
Sponge cake with topping
Sponge cake, 2 levels
Shortcrust tart with dry topping
Shortcrust tart with dry topping, 2 levels
Shortcrust tart with moist topping
Swiss flan
Yeast cake with dry topping
Yeast cake with dry topping, 2 levels
Yeast cake with moist topping
Yeast cake with moist topping, 2 levels
Plaited loaf, savarin
Swiss roll
Stollen with 500 g flour
Strudel, sweet
Strudel, frozen
Small baked items
Small cakes
Small cakes
Small cakes, 2 levels
Small cakes, 3 levels
Muffins
Muffins, 2 levels
Small yeast cakes
* Preheat
** Preheat for 5 mins., do not use quick heat function
Accessories/cookware
Ring tin/cake tin
Ring tin/cake tin
Ring tin/cake tin
Flan base tin
Springform cake tin, Ø 26 cm
Pizza tray
Flan-base cake tin, black
Ring cake tin
Springform cake tin, Ø 28 cm
Flan base tin
Springform cake tin, Ø 26 cm
Springform cake tin, Ø 28 cm
Baking tray
Universal pan + baking tray
Baking tray
Universal pan + baking tray
Universal pan
Universal pan
Universal pan
Universal pan + baking tray
Universal pan
Universal pan + baking tray
Baking tray
Baking tray
Baking tray
Universal pan
Universal pan
Baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Muffin tray
Muffin trays
Baking tray
Tested for you in our cooking studio
Top/bottom heating
%
■
Pizza setting
;
■
Shelf posi-
tion
2
3+1
2
2
3
2
3
3
2
2
3
2
2
3
3+1
3
3+1
3
3
3
3+1
3
3+1
2
3
2
2
3
3
3
3+1
5+3+1
3
3+1
3
Heating
Tempera-
Cooking
function
ture in °C
time in
mins.
150-170
50-70
%
140-160
60-80
:
150-170
60-80
%
160-180
40-60
%
160-180
20-30
%
170-190
60-80
%
170-190
45-55
;
190-210
25-40
;
150-170
50-70
%
160-170
20-30
%
150-170*
20-30
%
160-170*
25-35
%
150-170*
30-50
:
160-180
20-40
%
140-160
30-50
:
170-190
25-35
%
160-170
35-45
:
160-180
55-65
%
170-190
45-55
;
160-180
15-20
%
150-170
20-30
:
180-200
30-40
%
150-170
45-60
:
160-170
25-35
%
180-200*
8-15
:
150-170
45-60
%
170-180
50-60
:
200-220
35-45
:
160**
20-30
%
150**
25-35
:
150**
25-35
:
140**
35-45
:
170-190
15-20
%
160-180*
15-30
:
160-180
25-35
%
en
27
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