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4. Baking table
25
Cakes and biscuits Hot air Hot air and Top and
Baking time
bottom heat bottom heat
Level* Temp. °C Level* Temp. °C Level* Temp. °C
min.
Swiss roll 2 210 7-9
Flan base 2 175 30-35
Fruit flan on yeast dough 2165 2 175 40-45
Fruit flan on short-crust pastry 2 165 21652 175 40-45
Small flaky pastry cakes** 1+3 / 2 180 2 190 15-20
Cheesecake (high) 2 165 2 165 2 165-175 90-100
Cheesecake slices (flat) 2 165 2 165 2 165-175 45-50
Cake mix (round) 2 160-175 2 175-180 50-60
Loaf cake 2 160-175 2 175-180 50-60
Yeast dough ring cake (tall) 1 160-175 1 175 40-50
Biscuits** 1+3 / 2 160-175 2 175 15-20
‘Hefezopf’ 2165 2 165-175 30-40
Cake baked on a tray 2 165-170 2 175 40-50
(dry coating)
Cake baked on a tray 2 170 2 175 40-50
(moist coating)
Cream puffs 1+3 / 2 180 2 190 20-25
Mixed-grain bread*** 2 200/170 2 210/170 40-50
* Level from below
** In the hot air mode, 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 must be looked upon as recommended values. You are advised to always preheat the oven.
The recommended mode is printed in bold.