User manual

Food Temper‐
ature
(°C)
Time
(min)
Thin fish fillet 85 15 - 25
Baked eggs 90 - 110 15 - 30
Small fish, up to
0.35 kg
90 20 - 30
Thick fish fillet 90 25 - 35
Whole fish, up to 1
kg
90 30 - 40
Custard / Flan, in
small dishes
90 35 - 45
Oven dumplings 120 -
130
40 - 50
Terrine 90 40 - 50
11.5 Humidity Low
Use the second shelf position unless the
below table recommends different
setting.
Food Tempera‐
ture (°C)
Time
(min)
Ready-to-bake
baguettes, 40 - 50
g
200 20 - 30
Food Tempera‐
ture (°C)
Time
(min)
Ready-to-bake
rolls
200 20 - 30
Ready-to-bake
baguettes, frozen,
40 - 50 g
200 25 - 35
Meatloaf, raw, 0.5
kg
180 30 - 40
Rolls, 40 - 60 g 180 - 210 30 - 40
Pasta bake 190 40 - 50
Bread, 0.5 - 1 kg 180 - 190 45 - 50
Lasagne 180 45 - 55
Chicken, 1 kg 180 - 200 50 - 60
Potato gratin 160 - 170 50 - 60
Pork loin, smoked,
0.6 - 1 kg
160 - 180 60 - 70
Roast beef, 1 kg 180 - 200 60 - 90
Duck, 1.5 - 2 kg 180 70 - 90
Roast veal, 1 kg 180 80 - 90
Roast pork, 1 kg 160 - 180 90 -
100
Food Temperature (°C) Time (min) Shelf position
Goose, 3 kg 170 130 - 170 1
11.6 Steam Regenerating
Use the second shelf position.
Set the temperature to 110 °C.
Food Time
(min)
One-plate dishes 10 - 15
Pasta 10 - 15
Rice 10 - 15
Dumplings 15 - 25
11.7 Baking
Use the lower temperature the first time.
You can extend baking times by 10 – 15
minutes if you bake cakes on more than
one shelf position.
Cakes and pastries at different heights
do not always brown equally. There is no
need to change the temperature setting if
an unequal browning occurs. The
differences equalize during baking.
ENGLISH 25