User manual

12.6 Conventional cooking
Food Quantity
(g)
Tempera‐
ture (°C)
Time (min) Shelf
posi‐
tion
Accessories
Pastry stripes 250 150 25 - 30 3 baking tray
Flat cake
1)
1000 160 - 170 30 - 35 2 baking tray
Yeast cake
with apples
2000 170 - 190 40 - 50 3 baking tray
Drip pan cake 1500 160 - 170
45 - 55
2)
2 baking tray
Chicken, whole 1350 200 - 220 60 - 70 2 wire shelf
1 baking tray
Chicken, half 1300 190 - 210 35 + 30 3 wire shelf
1 baking tray
Pork roast cut‐
let
600 190 - 210 30 - 35 3 Wire shelf
1 baking tray
Flan bread
3)
800 230 - 250 10 - 15 2 baking tray
Stuffed yeast
cake
4)
1200 170 - 180 25 - 35 2 baking tray
Pizza 1000 200 - 220 25 - 35 2 baking tray
Cheese cake 2600 170 - 190 60 - 70 2 baking tray
Swiss apple
flan
4)
1900 200 - 220 30 - 40 1 baking tray
Christmas
cake
4)
2400 170 - 180
55 - 65
5)
2 baking tray
Quiche Lor‐
raine
4)
1000 220 - 230 40 - 50 1 1 round tray (di‐
ameter: 26 cm)
Peasant
bread
6)
750 + 750 180 - 200 60 - 70 1 2 aluminized
trays (length: 20
cm)
Romanian
sponge cake
1)
600 + 600 160 - 170 40 - 50 2 2 aluminized
trays (length: 25
cm) on the
same shelf posi‐
tion
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