User manual

Baking and roasting
CAKES
Conventional
Cooking
True Fan Cook‐
ing
(min)
(°C) (°C)
Whisked rec‐
ipes
170 2 160 3 (2
and 4)
45 - 60 Cake mould
Shortbread
dough
170 2 160 3 (2
and 4)
20 - 30 Cake mould
Buttermilk
cheesecake
170 1 165 2 80 -
100
Cake mould, Ø 26
cm
Strudel 175 3 150 2 60 - 80 Baking tray
Jam tart 170 2 165 2 30 - 40 Cake mould, Ø 26
cm
Christmas
cake, preheat
the empty oven
160 2 150 2 90 -
120
Cake mould, Ø 20
cm
Plum cake,
preheat the
empty oven
175 1 160 2 50 - 60 Bread tin
Biscuits 140 3 140 -
150
3 25 - 45 Baking tray
Meringues 120 3 120 3 80 -
100
Baking tray
Meringues,
preheat the
empty oven,
two levels
- - 120 2 and
4
80 -
100
Baking tray
Buns, preheat
the empty oven
190 3 190 3 12 - 20 Baking tray
Eclairs 190 3 170 3 25 - 35 Baking tray
Eclairs, two
levels
- - 170 2 and
4
35 - 45 Baking tray
Plate tarts 180 2 170 2 45 - 70 Cake mould, Ø 20
cm
19