User manual

Important! Do not line the oven with
aluminium foil and do not place baking
trays, pots, etc. on the oven floor, as the
heat that builds up will damage the oven
enamel.
Cooking times
Cooking times can vary according to the dif-
ferent composition, ingredients and amounts
of liquid in the individual dishes.
Note the settings of your first cooking or
roasting to gain experience for later prepara-
tion of the same dishes.
Based upon your own experiences you will
be able to alter the values given in the tables.
Baking and roasting table
CAKES
TYPE OF DISH
Conventional
cooking
Fan forced
cooking
Cooking
time [min]
Notes
Level
Temp
[°C]
Level
Temp
[°C]
Whisked recip-
ies
2 170 2 (1 and
3)
165 45-60 In cake mould
Shortbread
dough
2 170 2 (1 and
3)
160 24-34 In cake mould
Butter-milk
cheese cake
1 170 2 165 60-80 In cake mould 26 cm
Apple cake (Ap-
ple pie)
1 170 2 left +
right
160 100-120 2 cake moulds of 20 cm on
the oven shelf
Strudel 2 175 2 150 60-80 On baking tray
Jam- tart 2 170 2 left +
right
160 30-40 In cake mould 26 cm
Fruit cake 2 170 2 155 60-70 In cake mould 26 cm
Sponge cake
(Fatless sponge
cake)
2 170 2 160 35-45 In cake mould 26 cm
Christmas cake/
Rich fruit cake
2 170 2 160 50-60 In cake mould 20 cm
Plum cake 2 170 2 165 50-60
In bread tin
1)
Small cakes 3 170 3 (1 and
3)
165 20-30 On flat baking tray
Biscuits 3 150 3 (1 and
3)
140 20-30
On flat baking tray
1)
Meringues 3 100 3 115 90-120 On flat baking tray
Buns 3 190 3 180 15-20
On flat baking tray
1)
Choux 3 190 3 (1 and
3)
180 25-35
On flat baking tray
1)
Plate tarts 3 180 2 170 45-70 In cake mould 20 cm
Victoria sand-
wich
1 or 2 180 2 170 40-55 Left + right in cake mould 20
cm
1) Preheat for 10 minutes.
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