• Do not open the oven door before 3/4 of
the set cooking time is up.
• If you use two baking trays at the same
time, keep one level empty between
them.
Cooking meat and fish
• Do not cook meat with weight below 1
kg. Cooking too small quantities makes
the meat too dry.
• To keep the red meat well cooked out-
side and juicy inside set the temperature
between 200°C-250°C.
• For white meat, poultry and fish set the
temperature between 150°C-175°C.
• Use a dripping pan for very fatty food to
prevent the oven from stains that can be
permanent.
Baking and roasting table
CAKES
Conventional
TYPE OF DISH
Level
Whisked recip-
ies
Shortbread
dough
Butter-milk
cheese cake
Apple cake (Ap-
ple pie)
Strudel
Jam- tart
Fruit cake
Sponge cake
(Fatless sponge
cake)
Christmas
cake/Rich fruit
cake
Plum cake
Small cakes
Biscuits
Meringues
Fan forced
cooking
cooking
Level
Temp
[°C]
2
170
2 (1
and 3)
2
170
2 (1
and 3)
1
170
2
1
170
2 (1
and 3)
2
175
2
2
170
2 (1
and 3)
2
170
2
2
170
2
2
170
2
2
170
2
3
170
3 (1
and 3)
3
150
3 (1
and 3)
3
100
3
• Leave the meat for approximately 15 mi-
nutes before carving so that the juice
does not seep out.
• To prevent too much smoke in the oven
during roasting, add some water into the
dripping pan. To prevent the smoke con-
densation, add water each time after it
dries up.
Cooking times
Cooking times depend on the type of food,
its consistency, and volume.
Initially, monitor the performance when you
cook. Find the best settings (heat setting,
cooking time, etc.) for your cookware, rec-
ipes and quantities when you use this appli-
ance.
Cooking
time [min]
Temp
[°C]
165
45-60
160
24-34
165
60-80
160
100-120
150
60-80
160
30-40
155
60-70
160
35-45
160
50-60
165
50-60
165
20-30
140
20-30
115
90-120
progress 29
Notes
In cake mould
In cake mould
In cake mould 26 cm
2 cake moulds of 20 cm
on the wire shelf
On baking tray
In cake mould 26 cm
In cake mould 26 cm
In cake mould 26 cm
In cake mould 20 cm
1)
In bread tin
On flat baking tray
1)
On flat baking tray
On flat baking tray