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Cooking charts
Sponge mixture
Cakes/biscuits
(accessories)
Sponge cake base (2 eggs,
springform cake tin, 26 cm)
Sponge cake base (4–6 eggs,
springform cake tin, 26 cm)
Whisked sponge (springform cake
tin, 26 cm)*
Swiss roll sponge (glass tray)
Function, 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
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)
Function, Temperature, Booster, Shelf level, Cooking duration,
CF Crisp function, Fan plus, Conventional heat, On, – Off
1
Pre-heat the oven before putting food inside.
120
[°C]
1
170–180
1
170–180
1
190
1
180
1
170–180
[°C]
160–170
1
180–190
1
120–130
90–100
[min]
–
1
15–25
–
1
18–28
–
1
20–30
–
1
18–28
–
1
15–25
[min]
2
40–50
2
20–30
2
25–35
–
2
120–150
CF
–
–
–
–
–
CF
–
–
–
–
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