User manual

12 progress
Top and bottom oven element and Hot air
Timings do not include pre-heating.
Always pre-heat the empty oven for 10 minutes.
The temperatures quoted are guidelines. and must be adjusted to personal
requirements where necessary.
(
* ) If you cook several dishes at the same time, we recommend that these are cut off at the
levels given in brackets.
Baking charts
CAKES
Sponge mixture 2 170 2 (1 and 3)* 160 45-60 Cake tin
Shortcrust pastry 2 170 2 (1 and 3)* 160 20-30 Cake tin
Buttermilk cheesecakes 1 175 2 165 60-80 Cake tin
Apple cakes 1 170 2 (1 and 3)* 160 90-120 Cake tin
Strudel 2 180 2 160 60-80 Baking tray
Jam tart 2 190 2 (1 and 3)* 180 40-45 Cake tin
Sponge cakes 2 170 2 150 60-70 Cake tin
Biscuits 1 170 2 (1 and 3)* 165 30-40 Cake tin
Stollen 1 150 2 150 120-150 Cake tin
Plum cakes 1 175 2 160 50-60 Bread tin
Small cakes 3 170 2 160 20-35 Baking tray
Biscuits 2 160 2 (1 and 3)* 150 20-30 Baking tray
Meringue 2 135 2 (1 and 3)* 150 60-90 Baking tray
Small raised pastries 2 200 2 190 12~20 Baking tray
Pastries: Choux pastry 2 or 3 210 2 (1 and 3)* 170 25-35 On baking tray
Fairy cakes 2 180 2 170 45-70 In cake tin
BREAD AND PIZZA
White bread 1 195 2 185 60-70
Rye bread 1 190 1 180 30-45 Bread tin
Rolls 2 200 2 (1 and 3)* 175 25-40 Baking tray
Pizza 2 200 2 200 20-30 Baking tray
FLANS - soufflés
Pasta-Flan 2 200 2 (1 and 3)* 175 40-50 Baking tin
Vegetable flan 2 200 2 (1 and 3)* 175 45-60 Baking tin
Quiches 1 210 1 190 30-40 Baking tin
Lasagne 2 200 2 200 25-35 Baking tin
Cannelloni 2 200 2 200 25-35 Baking tin
MEAT
Beef 2 190 2 175 50-70 On shelf
Pork 2 180 2 175 100-130 On shelf
Veal 2 190 2 175 90-120 On shelf
Roast beef, medium
rare 2 210 2 200 50-60 On shelf
medium 2 210 2 200 60-70 On shelf
well done 2 210 2 200 70-80 On shelf
Shoulder of pork 2 180 2 170 120-150 With rind
Knuckle of pork 2 180 2 160 100-120 2 pieces
Lamb 2 190 2 175 110-130 Leg
Chicken 2 190 2 200 70-85 Whole
Turkey 2 180 2 160 210-240 Whole
Duck 2 175 2 220 120-150 whole
Goose 2 175 1 160 150-200 whole
Rabbit 2 190 2 175 60-80 In pieces
Hare 2 190 2 175 150-200 In pieces
Pheasant 2 190 2 175 90-120 whole
Meatloaf 2 180 2 170 insg.150 Bread tin
FISH
Trout/porgy 2 190 2 (1 and 3)* 175 40-55 3-4 fish
Tuna/salmon 2 190 2 (1 and 3)* 175 35-60 4-6 fillets
TYPE OF DISH
Top and bottom heat
Hot air
Temp.
(°C)
Temp.
(°C)
4
3
2
1
Cooking
time
in minutes
INSTRUCTIONS
4
3
2
1
Level Level