User manual

Food Temperature (°C) Time (min) Shelf position
Roast pork 1000 g 160 - 180 90 - 100 2
Roast beef 1000 g 180 - 200 60 - 90 2
Roast veal 1000 g 180 80 - 90 2
Meat loaf, un‐
cooked, 500 g
180 30 - 40 2
Smoked loin of pork
600 - 1000 g (soak
for 2 hours)
160 - 180 60 - 70 2
Chicken 1000 g 180 - 210 50 - 60 2
Duck 1500 - 2000 g 180 70 - 90 2
Goose 3000 g 170 130 - 170 1
Potato gratin 160 - 170 50 - 60 2
Pasta bake 170 - 190 40 - 50 2
Lasagne 170 - 180 45 - 55 2
Misc. types of bread
500 - 1000 g
180 - 190 45 - 60 2
Bread rolls 180 - 210 25 - 35 2
Ready-to-bake rolls 200 15 - 20 2
Ready-to-bake ba‐
guettes 40 - 50 g
200 15 - 20 2
Ready-to-bake ba‐
guettes 40 - 50 g,
frozen
200 25 - 35 2
Baking
• Use the lower temperature the first
time.
• You can extend baking times by 10 –
15 minutes if you bake cakes on more
than one shelf position.
• Cakes and pastries at different heights
do not always brown equally. There is
no need to change the temperature
setting if an unequal browning occurs.
The differences equalize during baking.
• Trays in the oven can twist during
baking. When the trays become cold
again, the distortions disappear.
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