Inhaltsverzeichnis
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Verfügbare Sprachen
Verfügbare Sprachen
Conventional Cook-
TYPE OF DISH
Shelf posi-
Jam-tart
Sponge cake
Christmas cake /
Rich fruit cake
Plum cake
Small cakes -
one level
Small cakes -
two levels
Small cakes -
three levels
Biscuits / pastry
stripes - one lev-
el
Biscuits / pastry
stripes - two lev-
els
Biscuits / pastry
stripes - three
levels
Meringues - one
level
Meringues- two
levels
Buns
Eclairs - one lev-
el
Eclairs - two lev-
els
Plate tarts
Rich fruit cake
Victoria sand-
wich
1) Preheat for 10 minutes.
BREAD AND PIZZA
12
ing
Temp
tion
[°C]
2
170
2
170
2
160
1
175
3
170
-
-
-
-
3
140
-
-
-
-
3
120
-
-
3
190
3
190
-
-
2
180
1
160
1
170
True Fan Cooking
Shelf posi-
Temp
tion
[°C]
2 (left and
165
right)
2
160
2
150
2
160
3
140 -
150
2 and 4
140 -
150
1, 3 and 5
140 -
150
3
140 -
150
2 and 4
140 -
150
1, 3 and 5
140 -
150
3
120
2 and 4
120
3
190
3
170
2 and 4
170
2
170
2
150
2
160
Cooking
Notes
time [min]
30 - 40
In a 26 cm cake
mould
50 - 60
In a 26 cm cake
mould
90 - 120
In a 20 cm cake
mould
50 - 60
In a bread tin
20 - 30
In a baking tray
25 - 35
In a baking tray
30 - 45
In a baking tray
30 - 35
In a baking tray
35 - 40
In a baking tray
35 - 45
In a baking tray
80 - 100
In a baking tray
80 - 100
In a baking tray
12 - 20
In a baking tray
25 - 35
In a baking tray
35 - 45
In a baking tray
45 - 70
In a 20 cm cake
mould
110 - 120
In a 24 cm cake
mould
50 - 60
In a 20 cm cake
mould
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