Operating instructions

37
1)
Preheat oven!
Always count shelf levels from the bottom up!
Shelf
level
3
1
1
1
1
3
3
3
3
3
3
3
3
For both types
of baking, in
hrs, mins.
0:40–1:20
0:30–1:00
0:10–0:25
0:08–0:15
0:35–0:50
0:06–0:20
0:10–0:40
0:15–0:20
2:00–2:30
0:30–0:60
0:20–0:40
0:20–0:30
0:20–0:35
Recipe
Slices with topping/
filling, e.g. quark,
cream, sugar,
almonds
Pizza (thick base)
Pizza (thin base)
Unleavened bread
Wähe (Swiss flan)
Biscuits
Shortcrust biscuits
Iced biscuits
Cake mixture biscuits
Cakes and pastries
with egg white,
meringues
Macaroons
Yeast dough biscuits
Puff pastry cakes and
pastries
Bread rolls
Temp.
in °C
160–180
1
190–210
1
230
1
230
1
210–230
170–190
1
160–180
170–190
100–120
120–140
170–190
190–210
1
180–220
1
Shelf
level
–
1
1
1
1
3
3
3
3
3
3
3
3
Temp.
in °C
–
180–200
200–220
200–220
180–200
150–160
140–150
150–160
80–100
100–120
160–170
160–170
–180
1
180–200
1
Operating mode Baking time