Operation Manual

62 progress
Top and bottom heating element and hot air
Timings do not include pre-heating.
The empty oven should always be pre-heated for 10 minutes.
The temperatures quoted are guidelines. If necessary, the temperatures should be adjusted
to personal requirements.
(*) If you cook several dishes at the same time, we recommend that you place them on the
levels quoted between brackets.
Cooking tables
CAKES
Whisked recipies 2 170 2 (1 and 3)* 160 45-60 Cake tin
Shortbread dough 2 170 2 (1 and 3)* 160 20-30 Cake tin
Buttermilk cheese cake 1 175 2 165 60-80 Cake tin
Apple cake 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
Fruit cake 2 170 2 150 60-70 Cake tin
Sponge cake 1 170 2 (1 and 3)* 165 30-40 Cake tin
Christmas cake 1 150 2 150 120-150 Cake tin
Plum cake 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
Fancy biscuits 2 200 2 190 12~20 Baking tray
Pastries: Choux pastry 2 or 3 210 2 (1 and 3)* 170 25-35 Baking tray
Tartlets 2 180 2 170 45-70 Cake tin
BREAD AND PIZZA
White bread 1 195 2 185 60-70
Rye bread 1 190 1 180 30-45 Bread tin
Bread rolls 2 200 2 (1 and 3)* 175 25-40 Baking tray
Pizza 2 200 2 200 20-30 Baking tray
FLANS
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
MEATS
Beef 2 190 2 175 50-70 Shelf
Pork 2 180 2 175 100-130 Shelf
Veal 2 190 2 175 90-120 Shelf
English roast beef
rare 2 210 2 200 50-60 Shelf
medium 2 210 2 200 60-70 Shelf
well done 2 210 2 200 70-80 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 complete
Goose 2 175 1 160 150-200 complete
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 complete
Meatloaf 2 180 2 170 complete.. 150 Bread tin
FISH
Trout / Sea bream 2 190 2 (1 and 3)* 175 40-55 3-4 fish
Tuna fish / Salmon 2 190 2 (1 and 3)* 175 35-60 4-6 Filets
TYPE OF DISH
Top and bottom heating
element
Hot air
Temp.
(°C)
Temp.
(°C)
4
3
2
1
Cooking time
In minutes
NOTE
4
3
2
1
level
level