Tested for you in our cooking studio en
37
Sponge cake, delicate Ring tin/cake tin 2 % 150-170 - 60-80
Fruit flan made from sponge mixture,
delicate
"Gugelhupf" ring cake tin 2 % 160-180 - 40-60
Sponge flan base Flan base tin 3 % 160-180 - 20-30
Sponge flan base Flan base tin 2 : 150-160 1 20-30
Fruit tart or cheesecake with shortcrust
pastry base
Springform cake tin, diameter 26 cm 2 % 170-190 - 60-80
Swiss flan Pizza tray 3 % 220-240 - 35-45
Tart Tart tin, tinplate 3 ; 190-210 - 30-45
Bundt yeast cake "Gugelhupf" ring cake tin 2 % 150-170 - 50-70
Bundt yeast cake "Gugelhupf" ring cake tin 2 : 150-160 1 60-70
Yeast cake Springform cake tin, diameter 28 cm 2 % 160-170 - 20-30
Yeast cake Springform cake tin, diameter 28 cm 2 : 150-160 2 25-35
Sponge base, 2 eggs Flan base tin 3 % 150-170* - 20-30
Sponge base, 2 eggs Flan base tin 2 : 150-160 1 20-35
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 2 : 160-170* - 25-35
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 2 : 150-160 1 10
- 20-25
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 2 : 150-170* - 30-50
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 2 : 150-160 1 10
- 30-35
Cakes on baking trays
Sponge cake with topping Baking tray 3 % 160-180 - 20-40
Sponge cake with topping Baking tray 3 : 160-170 1 30-40
Sponge cake, 2 levels Universal pan + baking tray 3+1 : 140-160 - 30-50
Shortcrust tart with dry topping Baking tray 3 : 170-190 - 20-30
Shortcrust tart with dry topping, 2 levels Universal pan + baking tray 3+1 : 160-170 - 35-45
Shortcrust tart with moist topping Universal pan 3 % 160-180 - 55-65
Shortcrust tart with moist topping Universal pan 3 : 150-170 - 55-85
Swiss flan Universal pan 3 % 200-210 - 40-50
Yeast cake with dry topping Universal pan 3 % 160-180* - 10-15
Yeast cake with dry topping Baking tray 3 : 150-160 1 20-30
Yeast cake with dry topping, 2 levels Universal pan + baking tray 3+1 : 150-170 - 20-30
Yeast cake with moist topping Universal pan 3 % 180-200 - 30-40
Yeast cake with moist topping, 2 levels Universal pan + baking tray 3+1 : 150-170 - 45-60
Plaited loaf, savarin Baking tray 2 % 160-170 - 25-35
Plaited loaf, savarin Baking tray 2 : 150-160 2 25-35
Swiss roll Baking tray 3 : 180-200* - 8-15
Swiss roll Baking tray 3 : 180-190* 1 10-15
Stollen with 500 g flour Baking tray 2 % 150-170 - 45-60
Stollen with 500 g flour Universal pan 3 : 140-150 2 80-90
Strudel, sweet Universal pan 2 : 170-180 - 50-60
Strudel, sweet Universal pan 3 : 180-190 2 50-60
Strudel, frozen Universal pan 3 : 200-220 - 35-45
Strudel, frozen Universal pan 3 : 180-200 1 35-45
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
* Preheat
To Next Page
Loading...
