Operation Manual

Food Oven func-
tion
Shelf po-
sition
Temperature
(°C)
Time (min)
Pastries made with
egg white, merin-
gues
True Fan
Cooking
80 - 100 120 - 150
Macaroons True Fan
Cooking
2 100 - 120 30 - 50
Biscuits made with
yeast dough
True Fan
Cooking
2 150 - 160 20 - 40
Puff pastries
1)
True Fan
Cooking
2 170 - 180 20 - 30
Rolls
1)
True Fan
Cooking
2 160 10 - 25
Rolls
1)
Convectional
Cooking
2 190 - 210 10 - 25
Small cakes / Small
cakes
1)
True Fan
Cooking
2 160 20 - 35
Small cakes / Small
cakes
1)
Convectional
Cooking
2 170 20 - 35
Moist Fan Baking
Type of Food Temperature (°C) Time (min) Shelf position
Pasta bake 180 - 200 45 - 60 1
Lasagne 180 - 200 45 - 60 1
Potato gratin 190 - 210 55 - 80 1
Sweet dishes 180 - 200 45 - 60 1
Ring cake or brio-
che
160 - 170 50 - 70 1
Plaited bread /
bread crown
170 - 190 40 - 50 1
Cake with crumble
topping (dry)
160 - 170 20 - 40 2
Biscuits made with
yeast dough
160 - 170 20 - 40 2
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