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8.1 Baking cakes
• 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 empty level between
them.
8.2 Cooking meat and fish
• Use a deep pan for very fatty food to
prevent the oven from stains that can
be permanent.
• Leave the meat for approximately 15
minutes before carving so that the juice
does not seep out.
8.4 Baking and roasting table
CAKES
TYPE OF
DISH
Whisked
recipes
Shortbread
dough
Buttermilk
cheesecake
Apple cake
(Apple pie)
Strudel
Jam-tart
Sponge
cake
Christmas
cake / Rich
fruit cake
Plum cake
Small cakes
- one level
Conventional
Cooking
Shelf
Temp
position
[°C]
2
170
2
170
1
170
2
170
3
175
2
170
2
170
2
160
1
175
3
170
• To prevent too much smoke in the oven
during roasting, add some water into
the deep pan. To prevent the smoke
condensation, add water each time af-
ter it dries up.
8.3 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 set-
ting, cooking time, etc.) for your cook-
ware, recipes and quantities when you
use this appliance.
True Fan Cook-
ing
Shelf po-
Temp
sition
[°C]
3 (2 and 4)
160
3 (2 and 4)
160
2
165
2 (left and
160
right)
2
150
2 (left and
165
right)
2
160
2
150
2
160
3
140 -
150
Cooking
time
Notes
[min]
45 - 60
In a cake
mould
20 - 30
In a cake
mould
60 - 80
In a 26 cm
cake mould
80 - 100
In two 20 cm
cake moulds
on a wire
shelf
60 - 80
In a baking
tray
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
1)
tin
20 - 30
In a baking
tray
1)
1)
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