User manual

37
Baking on more than one oven level
Biscuits
Short pastry biscuits FAN COOKING 3 150-160 0:06-0:20
Viennese whirls FAN COOKING 3 140 0:20-0:30
Viennese whirls TOP BOTTOM 3 160
1)
0:20-0:30
Biscuits made with sponge mix-
ture
FAN COOKING 3 150-160 0:15-0:20
Pastries made with egg white,
meringues
FAN COOKING 3 80-100 2:00-2:30
Macaroons FAN COOKING 3 100-120 0:30-0:60
Biscuits made with yeast dough FAN COOKING 3 150-160 0:20-0:40
Puff pastries FAN COOKING 3 170-180
1)
0:20-0:30
Rolls FAN COOKING 3 160
1)
0:20-0:35
Rolls TOP BOTTOM 3 180
1)
0:20-0:35
Small cakes (20per tray) FAN COOKING 3 140
1)
0:20-0:30
Small cakes (20per tray) TOP BOTTOM 3 170
1)
0:20-0:30
1) Pre-heat the oven
2) Use the drip tray or roasting tray
Type of
baking
Oven function
Oven
level
Tem pe rat ure
°C
Time
Hr: Mins.
Type of baking
FAN COOKING FAN COOKING
Time
Hours: Mins.
Shelf positions from bottom
Temperature in
°C
2 levels 3 levels
Cakes/pastries/breads on baking trays
Cream puffs/Eclairs 1 / 4 --- 160-180
1))
0:35-0:60
Dry streusel cake 1 / 3 --- 140-160 0:30-0:60
Biscuits/small cakes/pastries/rolls
Short pastry biscuits 1 / 3 1 / 3 / 5 150-160 0:15-0:35
Viennese whirls 1 / 3 1 / 3 / 5 140 0:20-0:60
Biscuits made with sponge mix-
ture
1 / 3 --- 160-170 0:25-0:40
Biscuits made with egg white,
meringues
1 / 3 --- 80-100 2:10-2:50
Macaroons 1 / 3 --- 100-120 0:40-1:20
Biscuits made with yeast dough 1 / 3 --- 160-170 0:30-0:60
Puff pastries 1 / 3 --- 170-180
1)
0:30-0:50
Rolls 1 / 4 --- 160 0:30-0:55
Small cakes (20per tray) 1 / 4 --- 140
1)
0:25-0:40
1) Pre-heat the oven