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11.3 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.
• 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 after it dries up.
11.5 Baking and roasting table
Cakes
Food
Whisked
recipes
Short‐
bread
dough
Buttermilk
cheese‐
cake
Apple
cake (Ap‐
1)
ple pie)
Strudel
Jam-tart
Sponge
cake
Christmas
cake /
Rich fruit
1)
cake
Plum
1)
cake
Top / Bottom Heat
Tempera‐
Shelf po‐
ture (°C)
sition
170
2
170
2
170
1
170
2
175
3
170
2
170
2
160
2
175
1
11.4 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, recipes and quantities when
you use this appliance.
True Fan Cooking
Tempera‐
Shelf po‐
ture (°C)
sition
160
3 (2 and
4)
160
3 (2 and
4)
165
2
160
2 (left and
right)
150
2
165
2 (left and
right)
150
2
150
2
160
2
Time
Com‐
(min)
ments
45 - 60
In a cake
mould
20 - 30
In a cake
mould
80 - 100
In a 26 cm
cake
mould
80 - 100
In two 20
cm cake
moulds on
a wire
shelf
60 - 80
In a bak‐
ing tray
30 - 40
In a 26 cm
cake
mould
40 - 50
In a 26 cm
cake
mould
90 - 120
In a 20 cm
cake
mould
50 - 60
In a bread
tin
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