Instruction for Use

29 | EN
Dish
Cooking level
number
Rack position
Temperature
(°C)
Cooking time
(approx. in min.)
Cakes in tray* One level 4 175 30 ... 35
2 levels
1 - 5 175 40 ... 45
Cakes in mould* One level 2 180 40 ... 50
Cakes in cooking
paper*
One level
3 175 25 ... 30
2 levels
1 - 5 175 30 ... 40
3 levels
1 - 3 - 5 180 45 ... 55
Sponge cake* One level 3 200 5 ... 10
2 levels
1 - 5 175 18 ... 25
Cookies* One level 3 175 20 ... 25
2 levels
1 - 5 175 25 ... 30
3 levels
1 - 3 - 5 175 30 ... 40
Dough pastry* One level 2 200 30 ... 40
2 levels
1 - 5 200 45 ... 55
3 levels
1 - 3 - 5 200 55 ... 65
Rich pastry* One level 2 200 25 ... 35
2 levels
1 - 5 200 30 ... 40
3 levels
1 - 3 - 5 190 40 ... 50
Leaven* One level 2 200 35 ... 45
2 levels
1 - 3 200 35 ... 45
Lasagna* One level 2 - 3 200 30 ... 40
Beef steak
(whole) / Roast
One level
3
25 min. 250/max,
then 180 ... 190
100 ... 120
Leg of Lamb
(casserole)
One level
3
25 min. 250/max,
then 190
70 ... 90
Roasted chicken One level
2
15 min. 250/max,
then 180 ... 190
65 ... 70
Turkey (5.5 kg) One level
2
25 min. 250/max,
then 180 ... 190
150 ... 210
Fish One level 3 200 20 ... 30
When cooking with 2 trays at the same time, place the deeper tray on the upper rack and the other one on the lower
rack.
* It is suggested to perform preheating for all foods.
In a cooking that requires preheating,
preheat at the beginning of cooking
until the thermostat lamp turns off.
Tips for baking cake
• If the cake is too dry, increase the
temperature by 10 and decrease
the cooking time.
• If the cake is wet, use less liquid or
lower the temperature by 10°C.
• If the cake is too dark on top, place
it on a lower rack, lower the
temperature and increase the
cooking time.
• If cooked well on the inside but
sticky on the outside use less liquid,
lower the temperature and
increase the cooking time.
Tips for baking pastry
• If the pastry is too dry, increase the
temperature by 10 and decrease
the cooking time. Dampen the
layers of dough with a sauce