User manual
7
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Level
4
3
2
1
temp.
°C
Whipped up kneading
2 170 45 ~ 60 in cake mould
Shortbread dough
2 170 20 ~ 30 in cake mould
Butter-milk cheese cake
1 160 60 ~ 80 in cake mould
Apple cake 1 180 40 ~ 60 in cake mould
Strudel 2 175 60 ~ 80
Jam-tart 2 175 30 ~ 40
Fruit cake 1 175 45 ~ 60 in bread pan
Sponge cake 1 175 30 ~ 40 in cake mould
Christmas cake 1 170 40 ~ 60 in cake mould
Plum cake 1 170 50 ~ 60 in bread pan
Small cakes 2 175 25 ~ 35 in baking tray
Biscuits 2 160 20 ~ 30 in baking tray
Meringues 2 100 90 ~ 120 in baking tray
Buns 2 190 12 ~ 20 in baking tray
Pastry: Choux 2 200 15 ~ 25 in baking tray
1000 White bread 1 190 40 ~ 60 1-2 pieces
500 Rye bread 1 190 30 ~ 45 in bread pan
500 Bread rolls 2 200 20 ~ 35 6-8 rolls
250 Pizza 1 210 15 ~ 30 in baking pan
FLANS
Pasta flan 2 200 40 ~ 50 in mould
Vegetable flan 2 200 45 ~ 60 in mould
Quiches 1 200 35 ~ 45 in mould
Lasagne 2 180 45 ~ 60 in mould
Cannelloni 2 200 40 ~ 55 in mould
1000 Beef 2 190 50 ~ 70 on grid
1200 Pork 2 180 100 ~ 130 on grid
1000 Veal 2 190 90 ~ 120 on grid
1500
English roast beef
1500 underdone 2 210 50 ~ 60 on grid
1500 done 2 210 60 ~ 70 on grid
1500 well done 2 210 70 ~ 80 on grid
2000 Shoulder of pork 2 180 120 ~ 150 with rind
1200 Shin of pork 2 180 100 ~ 120 2 pieces
1200 Lamb 2 190 110 ~ 130 leg
1000 Chicken 2 190 60 ~ 80 whole
4000 Turkey 2 180 210 ~ 240 whole
1500 Duck 2 175 120 ~ 150 whole
3000 Goose 2 175 150 ~ 200 whole
1200 Rabbit 2 190 60 ~ 80 cut in pieces
1500 Hare 2 190 150 ~ 200 cut in pieces
800 Pheasant 2 190 90 ~ 120 whole
Meat loaf 2 180 40 ~ 60 in bread pan
1200 Trout/Sea bream 2 190 30 ~ 40 3-4 fishes
1500 Tuna fish/Salmon 2 190 25 ~ 35 4-6 fillets
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