Operation Manual

Tested for you in our cooking studio en
39
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ & Intensive heat
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Cakes in tins
Sponge cake, simple Ring tin/cake tin 2 % 150-170 - 50-70
Sponge cake, simple Ring tin/cake tin 2 < 150-160 1 50-70
Sponge cake, simple, 2 levels Ring tin/cake tin 3+1 < 140-160 - 60-80
Sponge cake, delicate Ring tin/cake tin 2 % 150-170 - 60-80
Fruit flan made from sponge mixture,
delicate
Ring cake tin 2 % 160-180 - 40-60
Sponge flan base Flan base tin 3 % 160-180 - 20-30
Sponge flan base Flan base tin 2 < 150-160 1 25-35
Fruit tart or cheesecake with shortcrust
pastry base
Springform cake tin, diameter 26 cm 2 & 160-180 - 70-90
Swiss flan Pizza tray 3 & 190-210 - 50-60
Tart Flan-base cake tin, black 1 & 220-240 - 25-35
Tart Flan-base cake tin, black 3 < 200-220 1 30-40
Bundt yeast cake Ring cake tin 2 % 150-170 - 50-70
Bundt yeast cake Ring cake tin 2 < 150-160 1 60-70
Yeast cake Springform cake tin, diameter 28 cm 2 % 160-170 - 20-30
Yeast cake Springform cake tin, diameter 28 cm 2 < 150-160 2 25-35
Sponge base, 2 eggs Flan base tin 3 % 150-170* - 20-30
Sponge base, 2 eggs Flan base tin 2 < 150-160 1 20-35
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 2 % 160-170* - 25-35
Sponge flan, 3 eggs Springform cake tin, diameter 26 cm 2 < 150-160 1 10
- 20-30
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 2 < 150-170* - 30-50
Sponge flan, 6 eggs Springform cake tin, diameter 28 cm 2 < 150-160 1 10
- 25-35
Cakes on baking trays
Sponge cake with topping Baking tray 3 % 160-180 - 20-40
Sponge cake with topping Baking tray 3 < 160-170 1 30-40
Sponge cake, 2 levels Universal pan + baking tray 3+1 < 140-160 - 30-50
Shortcrust tart with dry topping Baking tray 3 & 180-190 - 25-30
Shortcrust tart with dry topping, 2 levels Universal pan + baking tray 3+1 < 160-170 - 35-45
Shortcrust tart with moist topping Universal pan 3 % 160-180 - 55-65
Swiss flan Universal pan 3 & 200-210 - 50-60
Yeast cake with dry topping Universal pan 3 % 160-180 - 15-20
Yeast cake with dry topping Baking tray 3 < 150-160 1 20-30
Yeast cake with dry topping, 2 levels Universal pan + baking tray 3+1 < 150-170 - 20-30
Yeast cake with moist topping Universal pan 3 % 180-200 - 30-40
Yeast cake with moist topping, 2 levels Universal pan + baking tray 3+1 < 150-170 - 45-60
Plaited loaf, savarin Baking tray 2 % 160-170 - 25-35
* Preheat
** Preheat for 5 mins., do not use quick heat function