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Cooking charts
Sponge mixture
Cakes/biscuits
(accessories)
Sponge cake base (2 eggs, spring-
form cake tin, 26 cm)
Sponge cake base (4 eggs, spring-
form cake tin, 26 cm)
Whisked sponge (springform cake tin,
26 cm)*
Swiss roll sponge (1 glass tray)
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CF Crisp function, Conventional heat, Fan plus, On, – Off
*
The settings also apply for testing in accordance with EN 60350-1.
1
In general, if a range of temperatures is given, it is best to select the lower temperature and to
check the food after the shortest cooking duration.
2
Pre-heat the oven before putting food inside.
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
Choux buns (1 glass tray)
Pastry puffs (1 glass tray)
Macaroons (1 glass tray)
Meringues/pavlovas (1 glass tray,
1 tray of 6 6 cm)
Operating mode, Temperature, Booster, Shelf level, Cooking duration,
CF Crisp function, Fan plus, Conventional heat, On, – Off
1
Pre-heat the oven before putting food inside.
106
[°C]
2
170–180
2
170–180
2
180–190
1
2
150–180
2
170–180
[°C]
160–170
1
170–180
1
120–130
80–100
[min]
–
1
15–25
–
1
25–35
–
2
20–30
–
1
20–45
–
2
15–25
[min]
2
30–40
2
15–25
2
28–38
–
2
120–150
CF
–
–
–
–
–
CF
–
–
–
–
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