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Cakes / biscuits Fan plus U
Temperature
in °C
Shelf
level
Duration
1)
in min.
Sponge mix
2)
Sponge cake (2 eggs)
2)
170–190 2 15–20
Sponge cake (3 to 6 eggs)
2)
175–195 2 22–30
Swiss roll
2)
160–180 2 15–25
Yeast mixtures and quark dough
To prove dough 50
5)
15–30
Gugelhupf 150–170 2 50–60
Stollen 150–170 2 55–65
Streusel cake 150–170 2 35–45
Fresh fruit cake (tray) 160–180 2 40–55
White bread 160–180 2 50–60
Whole grain bread
3)
170–190 2 50–60
Pizza (tray)
2)
170–190 2 35–45
Onion tart 170–190 2 35–45
Apple turnovers (1 [2] tray(s)) 150–170 2 [1+ 3]
4)
25–30
Choux pasty
2)
, Eclairs (1 [2] tray(s)) 160–180 2 [1+ 3]
4)
30–45
Puff pastry (1 [2] tray(s)) 170–190 2 [1+ 3]
4)
20–25
Meringues, Macaroons 120–140 2 [1+ 3]
4)
25–50
The data for the recommended function is printed in bold.
In general, if a range of temperatures/times is given, it is best to select a lower
temperature and to check the food after the shortest time.
Baking chart
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