User manual

Type of baking Shelf level Temperature °C Time (Mins)

Pizza (thin crust)

1 180 - 200 20 - 30

Pizza (with a lot of top-

ping)

1 180 - 200 20 - 30

Tarts 1 180 - 200 45 - 60

Spinach flan 1 160 - 180 45 - 60

Quiche Lorraine 1 170 - 190 40 - 50

Curd Cheese Cake ,

round

1 140 - 160 60 - 90

Curd Cheese Cake on

tray

1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 70

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread

1 250 - 270 10 - 20

Puff pastry flan

1 160 - 180 40 - 50

Flammekuchen (Pizza-

like dish from Alsace)

1 250 - 270 12 - 20

Piroggen (Russian ver-

sion of calzone)

1 180 - 200 15 - 25

1) Pre-heat the oven

Low temperature cooking

Use the function to prepare lean, tender pieces of meat and fish.

The oven gets the pre set temperature and a signal operates. Then, the oven automatically

sets to a lower temperature to continue cooking.

Use the fat filter when you roast.

Always cook without a lid in Low Temperature Cooking.

1. Sear the meat in a pan in a very high heat.

2. Put the meat in a roasting dish or directly on the oven shelf. Put the tray below the

shelf to catch the fat.

3. Set oven function Low temperature cooking, change the temperature, if necessary, and

cook until done (see table).

You cannot use Low temperature cooking together with the clock functions: Duration and

End.

To see which oven function you must use please refer to the oven functions list in Daily

use chapter.

Helpful hints and tips