User manual

9.7 Drying - True Fan Cooking
• Cover trays with grease proof paper
or baking parchment.
• For a better result, stop the oven
halfway through the drying time, open
the door and let it cool down for one
night to complete the drying.
Vegetables
Food Temperature
(°C)
Time (h) Shelf position
1 position 2 positions
Beans 60 - 70 6 - 8 3 1 / 4
Peppers 60 - 70 5 - 6 3 1 / 4
Vegetables for
sour
60 - 70 5 - 6 3 1 / 4
Mushrooms 50 - 60 6 - 8 3 1 / 4
Herbs 40 - 50 2 - 3 3 1 / 4
Fruit
Food Temperature
(°C)
Time (h) Shelf position
1 position 2 positions
Plums 60 - 70 8 - 10 3 1 / 4
Apricots 60 - 70 8 - 10 3 1 / 4
Apple slices 60 - 70 6 - 8 3 1 / 4
Pears 60 - 70 6 - 9 3 1 / 4
9.8 True Fan + Steam
Cakes and pastries
Food Tempera‐
ture (°C)
Time (min) Shelf po‐
sition
Comments
Apple cake
1)
160 60 - 80 2 In a 20 cm cake mould
Tarts 175 30 - 40 2 In a 26 cm cake mould
Fruit cake 160 80 - 90 2 In a 26 cm cake mould
Sponge cake 160 35 - 45 2 In a 26 cm cake mould
Panettone
1)
150 - 160 70 - 100 2 In a 20 cm cake mould
Plum cake
1)
160 40 - 50 2 In a bread tin
Small cakes 150 - 160 25 - 30 3 (2 and
4)
In a baking tray
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