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FRUIT AND BAKED GOODS
Baked goods rise (at lower oven power) much more than then do with regular baking. Since no crust is formed,
it is better to garnish the surface portions with cream or icing (e.g., chocolate); in addition, you must keep the
item being baked fully covered, because such foodstuffs tend to dry out more quickly than those baked in a regu-
lar oven. Fruit is to be pierced if cooked with its peel on and is to be kept covered: it is essential that you adhe-
re to the standing time (3 to 5 minutes).
May be used in combination with any cream
whatsoever.
To be filled with jam or jelly.
The pineapple slices can be laid on the bottom of
the pin plate or cut into pieces and mixed into the
dough.
The apples are spread on top as a decora-
tive effect.
Excellent when filled with cream.
Mix with a whisk every 30 seconds
The pears are to be cut into quarters.
The apples are to be cut into pieces.
These indications are suitable for performing the
cooking tests according to Regulation 60705,
Para. 12.3.1.
These indications are suitable for performing the
cooking tests according to Regulation 60705,
Para. 12.3.2. Further information, including on
other performance tests according to Regulation
60705, is given in the table on page 2.
Nut cake (700 gr)
Viennese torte (850 gr)
Pineapple cake (800 gr)
Apple cake (1000 gr)
Coffee cake (750 gr)
Zabaione
Cooked pears (300 gr)
Cooked apples (300 gr)
Egg custard (750 gr)
Sponge cake (475 gr)
5
5
5
5
5
3
3
3
5
5
15 - 17
19 - 21
17 - 19
19 - 21
15 - 17
2 - 4
4 - 6
5 - 7
15 - 17
5 - 7
Type/quantity Power level
Standing
time
(minutes)
Notes
Time to be set
(minutes)
COOKING TIMES FOR BAKED GOODS AND FRUIT