User manual

Food Temperature (°C) Time (min) Shelf position
Swiss roll 180 - 200 10 - 20 3
Rye bread:
1. Start with:
2. Continue with:
1. 230
2. 160 - 180
1. 20
2. 30 - 60
1
Buttered almond
cake / Sugar cakes
190 - 210 20 - 30 3
Cream puffs / Eclairs 190 - 210 20 - 35 3
Plaited bread /
Bread crown
170 - 190 30 - 40 3
Fruit flans (made of
yeast dough /
sponge cake mix-
ture), use the deep
pan
170 35 - 55 3
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, cus-
tard)
160 - 180 40 - 80 3
Christstollen 160 - 180 50 - 70 2
Biscuits
Use the third shelf position.
Use the function: True Fan Cooking.
Food Tempera-
ture (°C)
Time
(min)
Short pastry bis-
cuits
150 - 160 10 - 20
Rolls, preheat
the empty oven
160 10 - 25
Biscuits made of
sponge cake
mixture
150 - 160 15 - 20
Puff pastries,
preheat the
empty oven
170 - 180 20 - 30
Biscuits made of
yeast dough
150 - 160 20 - 40
Food Tempera-
ture (°C)
Time
(min)
Macaroons 100 - 120 30 - 50
Pastries made of
egg white / Mer-
ingues
80 - 100 120 - 150
Biscuits
Preheat the empty oven.
Use the third shelf position.
Use the function: Conventional
Cooking / Top / Bottom Heat.
Food Tempera-
ture (°C)
Time (min)
Rolls 190 - 210 10 - 25
10.7 Bakes and gratins
Use the first shelf position.
ENGLISH
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