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um foil on the components when you
cook. This can change the baking re-
sults and cause damage to the enamel.
7.1 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.
7.2 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.
7.4 Baking and roasting table
CAKES
Conventional
TYPE OF
DISH
Shelf
position
Whisked
recipes
Shortbread
dough
Buttermilk
cheesecake
Apple cake
(Apple pie)
Strudel
Jam-tart
Sponge
cake
Christmas
cake / Rich
fruit cake
True Fan Cook-
Cooking
Temp
Shelf po-
[°C]
sition
2
170
3 (2 and 4)
2
170
3 (2 and 4)
1
170
2
170
2 (left and
3
175
2
170
2 (left and
2
170
2
160
• 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.
7.3 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.
Cooking
ing
Temp
[°C]
160
160
2
165
160
80 - 100
right)
2
150
165
right)
2
160
2
150
90 - 120
ENGLISH
time
Notes
[min]
45 - 60
In a cake
mould
20 - 30
In a cake
mould
60 - 80
In a 26 cm
cake mould
In two 20 cm
cake moulds
on a wire
1)
shelf
60 - 80
In a baking
tray
30 - 40
In a 26 cm
cake mould
50 - 60
In a 26 cm
cake mould
In a 20 cm
cake mould
9
1)
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