User manual
Table Of Contents
- CONTENTS
- 1. SAFETY INFORMATION
- 2. SAFETY INSTRUCTIONS
- 3. PRODUCT DESCRIPTION
- 4. CONTROL PANEL
- 5. BEFORE FIRST USE
- 6. DAILY USE
- 7. MICROWAVE MODE
- 8. CLOCK FUNCTIONS
- 9. AUTOMATIC PROGRAMMES
- 10. USING THE ACCESSORIES
- 11. ADDITIONAL FUNCTIONS
- 12. HINTS AND TIPS
- 12.1 Advice for special heating functions of the oven
- 12.2 Baking
- 12.3 Tips on baking
- 12.4 Baking on one oven level
- 12.5 Bakes and gratins
- 12.6 Multilevel baking
- 12.7 Slow Cooking
- 12.8 Pizza Setting
- 12.9 Roasting
- 12.10 Roasting tables
- 12.11 Grilling
- 12.12 Frozen foods
- 12.13 Defrost
- 12.14 Preserving
- 12.15 Drying
- 12.16 Bread Baking
- 12.17 Microwave cooking tables
- 13. CARE AND CLEANING
- 14. TROUBLESHOOTING
- 15. TECHNICAL INFORMATION
Food Function Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Bread (rye bread)
1)
Conventional
Cooking
2
first 230 20
then 160 - 180 30 - 60
Cream puffs / Eclairs
1)
Conventional
Cooking
190 - 210 20 - 35 2
Swiss Roll
1)
Conventional
Cooking
180 - 200 10 - 20 2
Cake with crumble top-
ping (dry)
True Fan Cook-
ing
150 - 160 20 - 40 3
Buttered almond cake /
sugar cakes
1)
Conventional
Cooking
190 - 210 20 - 30 2
Fruit flans (made with
yeast dough / sponge
mixture)
2)
True Fan Cook-
ing
150 - 160 35 - 55 3
Fruit flans (made with
yeast dough / sponge
mixture)
2)
Conventional
Cooking
170 35 - 55 1
Fruit flans made with
short pastry
True Fan Cook-
ing
160 - 170 40 - 80 3
Yeast cakes with deli-
cate toppings (e.g.
quark, cream, custard)
1)
Conventional
Cooking
160 - 180 40 - 80 2
1)
Preheat the oven.
2)
Use a deep pan.
Biscuits
Food Function Tempera-
ture (°C)
Time (min) Shelf posi-
tion
Short pastry biscuits True Fan Cook-
ing
150 - 160 10 - 20 3
Short bread / Short
bread / Pastry Stripes
True Fan Cook-
ing
140 20 - 35 3
Short bread / Short
bread / Pastry Stripes
1)
Conventional
Cooking
160 20 - 30 2
Biscuits made with
sponge mixture
True Fan Cook-
ing
150 - 160 15 - 20 2
ENGLISH 25