Convection Oven User Manual

Deactivate the oven. When you activate the appliance, you can use it again.

HELPFUL HINTS AND TIPS

The temperature and baking times in the tables are guidelines only. They depend on the

recipes, quality and quantity of the ingredients used.

Baking

General instructions

• Your new oven may bake or roast differently to the appliance you had before. Adapt

your usual settings (temperature, cooking times) and shelf levels to the values in the

tables.

• With longer baking times, the oven can be switched off about 10 minutes before the

end of baking time, to use the residual heat.

When you use frozen food, the trays in the oven can twist during baking. When the

trays get cold again, the distortion will be gone.

How to use the Baking Tables

• We recommend to use the lower temperature the first time.

• If you cannot find the settings for a special recipe, look for the one that is almost the

same.

• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one

level.

• Cakes and pastries at different heights do not always brown equally at first. If this oc-

curs, do not change the temperature setting. The differences equalize during the bak-

ing procedure.

Baking on one oven level

Oven function: Ventitherm® Fan Operated Cooking

Baking in tins

Food Shelf posi-

tion

Temperature (°C) Time (min)

Ring cake or brioche 1 160-170 50-60

Madeira cake/Fruit cakes 1 150-170 70-90

Sponge cake 1 160-180 25-40

Flan base - shortcrust pastry 2

170-190

10-25

Flan base - sponge mixture 2 150-170 20-25

Apple tart (covered) 1 160-180 50-60

Apple pie (2 tins, Ø 20cm, placed diagonally) 1 180-190 65-80

Savoury flan (e. g. Quiche Lorraine) 2 170-190 30-70

Cheesecake 1 160-180 60-90

1) Pre-heat oven

Helpful hints and tips