Operation Manual

• Leave the meat for approximately 15 mi-
nutes before carving so that the juice
does not seep out.
• To prevent too much smoke in the oven
during roasting, add some water into the
deep pan. To prevent the smoke con-
densation, add water each time after it
dries up.
Cooking times
Cooking times depend on the type of food,
its consistency, and volume.
Initially, monitor the performance when you
cook. Find the best settings (heat setting,
cooking time, etc.) for your cookware, rec-
ipes and quantities when you use this appli-
ance.
Baking and roasting table
CAKES
TYPE OF DISH
Conventional Cook-
ing
Fan Cooking
Cooking
time [min]
Notes
Shelf posi-
tion
Temp
[°C]
Shelf posi-
tion
Temp
[°C]
Whisked rec-
ipes
2 170 2 (1 and 3) 165 45 - 60 In a cake mould
Shortbread
dough
2 170 2 (1 and 3) 160 24 - 34 In a cake mould
Butter-milk
cheese cake
1 170 2 165 60 - 80 In a 26 cm cake
mould
Apple cake (Ap-
ple pie)
1 170 2 (1 and 3) 160 100 - 120 In two 20 cm
cake moulds on a
wire shelf
Strudel 2 175 2 150 60 - 80 In a baking tray
Jam-tart 2 170 2 (1 and 3) 160 30 - 40 In a 26 cm cake
mould
Fruit cake 2 170 2 155 60 - 70 In a 26 cm cake
mould
Sponge cake
(Fatless sponge
cake)
2 170 2 160 35 - 45 In a 26 cm cake
mould
Christmas
cake / Rich fruit
cake
2 170 2 160 50 - 60 In a 20 cm cake
mould
Plum cake 2 170 2 165 50 - 60
In a bread tin
1)
Small cakes 3 170 3 (1 and 3) 166 20 - 30 In a baking tray
Biscuits 3 150 3 (1 and 3) 140 20 - 30
In a baking tray
1)
Meringues 3 100 3 115 90 - 120 In a baking tray
Buns 3 190 3 180 15 - 20
In a baking tray
1)
Choux 3 190 3 (1 and 3) 180 25 - 35
In a baking tray
1)
Plate tarts 3 180 2 170 45 - 70 In a 20 cm cake
mould
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