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Fan plus Y
Temp.
in °C
Recommended
shelf level
5)
Time
in mins.
Creamed mixture
Sponge cake
Ring cake
Foam cake (tray)
1)
Marble, nut cake (tin)
Fresh fruit cake, with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
1) 3)
Small cakes
1) 3)
(tray)
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
1
1
1
1
1
1
1
1
1, 3
4)
60 - 70
65 - 80
25 - 40
60 - 80
45 - 50
35 - 45
55 - 65
25 - 30
20 - 25
Sponge mix
1) 3)
Sponge cake (3 to 6 eggs)
1) 3)
Sponge cake (2 eggs)
1) 3)
Swiss roll
1) 3)
160 - 180
160 - 180
160 - 180
1
1
1
25 - 35
20 - 25
20 - 25
Rubbed in mixture
Tart / flan base
Streusel cake
Small cakes
1) 3)
(tray)
Cheesecake
Apple pie
1)
Apricot tart, with filling
1)
Swiss apple pie
2)
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
190 - 210
1
1
1, 3
4)
1
1
1
1
20 - 25
45 - 55
15 - 25
70 - 90
50 - 70
55 - 75
25 - 35
Yeast mixtures and quark dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
Stollen
White bread
Wholegrain bread 2)
Pizza (tray)
1) 3)
Onion tart
1)
Apple turnovers
150 - 170
150 - 170
160 - 180
150 - 170
160 - 180
170 - 190
170 - 190
170 - 190
150 - 170
1
1
1
1
1
1
1
1
1, 3
4)
50 - 60
35 - 45
40 - 50
45 - 65
40 - 50
50 - 60
35 - 45
35 - 45
25 - 30
Choux pastry
1) 3)
, Eclairs 160 - 180 1, 3
4)
30 - 40
Puff pastry
1)
170 - 190 1, 3
4)
20 - 25
Meringues
1)
, Macaroons 120 - 140 1, 3
4)
25 - 50
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven shorten times by up to 10 minutes.
1) Pre-heat the oven when using Conventional A .
2) Pre-heat the oven when using Fan Plus Y and Conventional A.
3) Do not use Rapid heat-up Ä during the heating-up phase.
4) Take baking trays out of the oven at different times if the food is sufficiently browned before
the specified time has elapsed.
5) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest).
Baking chart
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