User manual

TYPE OF DISH
Conventional Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Jam-tart 2 170 30 - 40 In a 26 cm cake
mould
Sponge cake 2 170 50 - 60 In a 26 cm cake
mould
Christmas cake /
Rich fruit cake
2 160 90 - 120 In a 20 cm cake
mould
1)
Plum cake 1 175 50 - 60
In a bread tin
1)
Small cakes 3 170 20 - 30 In a baking tray
Biscuits / pastry
strips
3 140 30 - 35 In a baking tray
Meringues 3 120 80 - 100 In a baking tray
Buns 3 190 15 - 20
In a baking tray
1)
Eclairs 3 190 25 - 35 In a baking tray
Plate tarts 2 180 45 - 70 In a 20 cm cake
mould
Rich fruit cake 1 160 110 - 120 In a 24 cm cake
mould
Victoria sand-
wich
1 170 50 - 60 In a 20 cm cake
mould
1)
1)
Preheat the oven for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH
Conventional Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
White bread 1 190 60 - 70 1 - 2 pieces, 500 gr
per piece
1)
Rye bread 1 190 30 - 45 In a bread tin
Pizza 1 230 -
250
10 - 20 In a baking tray or a
deep pan
1)
Scones 3 200 10 - 20
In a baking tray
1)
1)
Preheat for 10 minutes.
ENGLISH 9