User manual

Type of baking
True Fan Cooking
Temperature
(°C)
Time (min)Shelf position
2 levels 3 levels
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
PIZZA SETTING
Type of baking
Shelf posi-
tion
Temperature
(°C)
Time
(min)
Pizza (thin crust)
2
200 - 230
1) 2)
15 - 20
Pizza (with a lot of topping) 2 180 - 200 20 - 30
Tarts 1 180 - 200 40 - 55
Spinach flan 1 160 - 180 45 - 60
Quiche Lorraine 1 170 - 190 45 - 55
Swiss Flan 1 170 - 190 45 - 55
Apple cake, covered 1 150 - 170 50 - 60
Vegetable pie 1 160 - 180 50 - 60
Unleavened bread
2
230 - 250
1)
10 - 20
Puff pastry flan
2
160 - 180
1)
45 - 55
Flammekuchen (Pizza-like dish from
Alsace)
2
230 - 250
1)
12 - 20
Piroggen (Russian version of calzone)
2
180 - 200
1)
15 - 25
1)
Preheat the oven
2)
Use deep pan
ROASTING
Roasting dishes
• Use heat-resistant ovenware to roast (re-
fer to the instructions of the manufactur-
er).
• You can roast large roasting joints direct-
ly in the deep pan (if present) or on the
wire shelf above the deep pan.
• Roast lean meats in the roasting tin with
the lid. This keeps the meat more succu-
lent.
• All types of meat that can be browned or
have crackling can be roasted in the
roasting tin without the lid.
• We recommend that you cook meat and
fish weighing 1 kg or more.
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