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4. Baking table
Cakes and biscuitsHot airECOHot air and Top and
LevelBaking
circulationbottom heat bottom heat
time
Temp. °CTemp. °CTemp. °CTemp. °Cfrom below
Min.
Swiss roll21027-9
Flan base170-175230-35
Fruit flan on yeast dough165165-175240-45
Fruit flan on short-crust pastry165165165165-175240-45
Small flaky pastry cakes1801801901+3/2*15-20
Cheesecake (high)165165165165-175290-100
Cheesecake slices (flat)165165165165-175245-50
Sponge cake (round)160-175160-175175-180250-60
Loaf cake160-175160-175175-180250-60
Yeast dough ring cake (tall)160-175165-175140-50
Biscuits160-175160-175170-1751+3/2*15-20
‘Hefezopf’165165-175230-40
Cake on baking tray (dry top)165-170 165-170165-175240-50
Cake on baking tray (moist top)165-170 165-170 170165-175240-50
Cream puffs180180180-1901+3/2*20-25
Mixed-grain bread**200/170210/170240-50
*In the ECO and hot air circulation 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.
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