User manual

Food Quantity Temperature
(°C)
Time (min) Shelf position
Potato gratin - 160 - 170 50 - 60 1
Pasta bake - 170 - 190 40 - 50 1
Lasagne - 170 - 180 45 - 55 1
Misc. types of
bread
0,5 - 1 kg 180 - 190 45 - 60 1
Bread rolls 40 - 60 g 180 - 200 25 - 35 1
Ready-to-bake
rolls
- 200 15 - 20 1
Ready-to-bake
baguettes
40 - 50 g 200 15 - 20 1
Ready-to-bake
baguettes fro‐
zen
40 - 50 g 200 25 - 35 1
Steam Regenerating
Food Temperature (°C) Time (min) Shelf position
One-plate
dishes
110 10 - 15 1
Pasta 110 10 - 15 1
Rice 110 10 - 15 1
Dumplings 110 15 - 25 1
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.
Tips on baking
Baking results Possible cause Remedy
The bottom of the cake
is not browned suffi‐
ciently.
The shelf position is incor‐
rect.
Put the cake on a lower shelf.
Progress 27