User manual

TYPE OF DISH
Shelf position
Temperature
[°C]
Time [hr]
1 level 2 levels
Beans 3 1/4 60 - 70 6 - 8
Peppers 3 1/4 60 - 70 5 - 6
Vegetables for
soup
3 1/4 60 - 70 5 - 6
Mushrooms 3 1/4 50 - 60 6 - 8
Herbs 3 1/4 40 - 50 2 - 3
FRUIT
TYPE OF DISH
Shelf position
Temperature
[°C]
Time [hr]
1 level 2 levels
Plums 3 1/4 60 - 70 8 - 10
Apricots 3 1/4 60 - 70 8 - 10
Apple slices 3 1/4 60 - 70 6 - 8
Pears 3 1/4 60 - 70 6 - 9
True Fan + Steam
CAKES AND PASTRIES
TYPE OF DISH
Shelf posi-
tion
Temp [°C]
Cooking time
[min]
Notes
Apple cake 2 160 60 - 80
In a 20 cm cake mould
1)
Tarts 2 175 30 - 40 In a 26 cm cake mould
Fruit cake 2 160 80 - 90 In a 26 cm cake mould
Sponge cake 2 160 35 - 45 In a 26 cm cake mould
Panettone 2 150 -160 70 - 100
In a 20 cm cake mould
1)
Plum cake 2 160 40 - 50
In a bread tin
1)
Small cakes 3 (2 and 4) 150 -160 25 - 30 In a baking tray
Biscuits 3 (2 and 4) 150 20 - 35 In a baking tray
Sweet buns 2 180 - 200 12 - 20
In a baking tray
1)
Brioches 3 (2 and 4) 180 15 - 20
In a baking tray
1)
1) Preheat the oven for 10 minutes.
BREAD AND PIZZA
TYPE OF DISH [g]
Shelf posi-
tion
Temp [°C]
Cooking
time [min]
Notes
White bread 1000 2 180 - 190 45 - 60 1 - 2 pieces, 500 g for
each piece
1)
Rolls 500 2 (2 and 4) 190 - 210 20 - 30 6 - 8 rolls in a baking
tray
1)
Pizza – 2 200 - 220 20 - 30
In a baking tray
1)
1) Preheat the oven for 10 minutes.
FLANS
18 progress