Recipe Book

Biscuits / small cakes / small cakes / pastries / rolls
Type of bak-
ing
True Fan Cooking
Temperature
in °C
Time in min.Shelf position
2 levels 3 levels
Short pastry
biscuits
1 / 4 1 / 3 / 5 150 - 160 20 - 40
Short bread /
Short bread /
Pastry Stripes
1 / 4 1 / 3 / 5 140 25 - 50
Biscuits made
with sponge
mixture
1 / 4 - 160 - 170 25 - 40
Biscuits made
with egg
white, merin-
gues
1 / 4 - 80 - 100 130 - 170
Macaroons 1 / 4 - 100 - 120 40 - 80
Biscuits made
with yeast
dough
1 / 4 - 160 - 170 30 - 60
Puff pastries 1 / 4 -
170 - 180
1)
30 - 50
Rolls 1 / 4 - 180 30 - 55
Small cakes /
Small cakes
(20 per tray)
1 / 4 -
150
1)
25 - 40
1)
Preheat the oven
SLOW COOK
Use this function to prepare lean, tender
pieces of meat and fish with core temper-
atures no more than 65 °C. Slow Cook is
not applicable to such recipes as pot
roast or fatty roast pork. You can use the
Core Temperature Sensor to guarantee
that the meat has the correct core tem-
perature (see table for the Core Tempera-
ture Sensor).
In the first 10 minutes you can set an oven
temperature between 80 °C and 150 °C.
The default is 90 °C. After the tempera-
ture is set, the oven continues to cook at
80 °C. Do not use the automatic slow
cook function for poultry.
When you use this function, al-
ways cook dishes without a cover.
1.
Sear the meat in a pan on the hob on
a very high setting for 1 - 2 minutes
on each side.
2.
Put the meat together with the hot
roasting pan into the oven on the
wire shelf.
3.
Put the Core Temperature Sensor in-
to the meat.
4.
Select the Slow cook function and set
the correct end core temperature.
Food to be
cooked
Weight (g) Shelf position
Temperature
°C
Time in min.
Roast beef 1000 - 1500 1 120 120 - 150
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