Operation Manual
Tested for you in our cooking studio en
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dough. Different settings ranges are indicated for this
reason. Try using the lower values at first. A lower
temperature results in more even browning. If
necessary, use a higher setting the next time.
Note: Baking times can not be reduced by using higher
temperatures. Cakes or small baked items would only
be cooked on the outside, and would not be fully baked
in the middle.
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected dishes, and this is
indicated in the table.
If you wish to follow one of your own recipes when
baking, you should use a similar baked item in the table
as a reference. You can find additional information in
the tips on baking attached to the settings table.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■ : 4D hot air
■ % Top/bottom heating
■ ; Pizza setting
Dish Accessories/cookware Shelf po-
sition
Type of
heating
Tempera-
ture in °C
MW power
in watts
Cooking
time in mins.
One level baking
Victoria sponge cake 2x Ø20 cm tins 2
:
160-170* - 25-30
Light fruit cake high Ø20 cm tin 2
:
140-160* - 70-90
Light fruit cake high Ø20 cm tin 1
:
140-150 90 50-60
Rich fruit cake high Ø23 cm tin 2
:
130-150 - 150-180
Rich fruit cake high Ø23 cm tin 1
:
130-140 90 80-90
Fruit crumble flat glass dish 3
:
150-170* - 35-45
Sponge Cake (fatless), 3 eggs springform cake tin Ø26 cm 2
:
160-170* - 25-35
Sponge flan, 6 eggs springform cake tin Ø28 cm 2
:
150-170* - 30-50
Swiss roll swiss roll tin 3
:
180-190* - 10-15
Fruit Pie plate Ø20 cm or pie tin 2
;
160-170* - 55-65
Quiche quiche tin (dark coated) 3
;
190-210 - 30-40
(White) Bread loaf tin (1x 900 g or 2x 450 g) 2
:
180-200* - 20-30
Scones baking tray 3
:
180-200* - 10-14
Biscuits baking tray 3
:
140-160* - 10-25
Small Cakes 12-cup-tin 3
:
140-160* - 20-30
Puff pastry slices baking tray 3
:
170-190* - 20-35
Jam tarts 12-cup-tin 3
:
170-190* - 15-30
Meringue baking tray 3
:
80-90* - 120-150
Pavlova baking tray 3
:
90-100* - 120-180
Soufflé 1,2L-soufflé dish 2
:
160-170* - 35-45
Soufflé individual moulds 2
%
170-190 - 65-75
Choux pastry baking tray 3
:
190-210* - 30-40
Meat Pie rectangular pie tin 2
:
170-190 - 50-70
Yorkshire pudding 12-cup-tin 3
:
200-220* - 15-25
Jacket potatoes baking tray 3
:
150-170 - 75-90
Jacket potatoes universal pan 3
:
230-250 360 20-30
Pizza, homemade baking tray 3
;
200-220 - 25-35
Pizza, homemade, thin base pizza tray 2
%
250-270 - 20-25
Pizza, homemade, thin base pizza tray 2
;
210-220 - 25-30
* Preheat