Cakes / biscuits
Fan plus
U
Temperature
in °C
Shelf
level
Duration
1)
in min.
Sponge mix
2)
Sponge cake (2 eggs)
2)
170–190
2
15–20
Sponge cake (3 to 6 eggs)
2)
175–195
2
22–30
Swiss roll
2)
160–180
2
15–25
Yeast mixtures and quark dough
To prove dough
50
5)
15–30
Gugelhupf
150–170
2
50–60
Stollen
150–170
2
55–65
Streusel cake
150–170
2
35–45
Fresh fruit cake (tray)
160–180
2
40–55
White bread
160–180
2
50–60
Whole grain bread
3)
170–190
2
50–60
Pizza (tray)
2)
170–190
2
35–45
Onion tart
170–190
2
35–45
Apple turnovers (1 [2] tray(s))
150–170
2 [1+ 3]
4)
25–30
Choux pasty
2)
, Eclairs (1 [2] tray(s))
160–180
2 [1+ 3]
4)
30–45
Puff pastry
(1 [2] tray(s))
170–190
2 [1+ 3]
4)
20–25
Meringues
, Macaroons
120–140
2 [1+ 3]
4)
25–50
The data for the recommended function is printed in bold.
In general, if a range of temperatures/times is given, it is best to select a lower
temperature and to check the food after the shortest time.
Baking chart
42
