20
Cakes and biscuits
Level from Hot air
Economy
Hot air and
Top and
Baking
below
bottom heat bottom heat time
Temp. °C
Temp. °C
Temp. °C
Temp. °C
Min.
Swiss roll
2
210
7-9
Flan base
2
165-175
30-35
Fruit flan on yeast dough
2
165
165-175
40-45
Fruit flan on short-crust pastry 2
165
165
165
165-175
40-45
Small flaky pastry cakes
1+3/2*
180
180
190
15-20
Cheesecake (high)
2
165
165
165
165-170
90-100
Cheesecake slices (flat)
2
165
165
165
165-175
45-50
Sponge cake (round)
2
160-170
160-175
170-175
50-60
Loaf cake
2
160-170
160-175
170-175
50-60
Yeast dough ring cake (tall)
1
160-175
165-175
40-50
Biscuits
1+3/2*
160-175
160-175
165-170
15-20
‘Hefezopf’
2
165
165-170
30-40
Cake on baking tray (dry top) 2
165-170
165-170
165-170
40-50
Cake on baking tray (moist top)2
165-170
165-170
170
165-170
40-50
Cream puffs
1+3/2*
180
180
180-190
20-25
Mixed-grain bread**
2
200/170
210/170
40-50
* In the economy and hot air modes you can bake simultaneously on several levels.
** Preheat the appliance to the specified temperature. Switch back to the second temperature
when inserting the food.
Note: The values given above should be looked upon as recommended values. We advise you to always
preheat the oven.
For baking yeast dough we recommend the hot air circulation mode.
The recommended mode is printed in bold.
Baking Table