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Available languages
Available languages
Cooking
m odes
M ultilevel*
Pizzaon2racks
Pies on tworacks/cakes on2racks
Spongecakeon2racks(onthedrippingpan)
Roast chicken+potatoes
Lamb
M ackerel
Lasagne
Creampuffs on2racks
Biscuits on2racks
Cheesepuffs on2racks
Savoury pies
Barbecue*
M ackerel
Soleandcuttlefish
Squidandprawnkebabs
Codfillet
Grilledvegetables
Veal steak
Sausages
Hamburgers
Toastedsandwiches (or toast)
Spit-roast chickenusingrotisseriespit (wherepresent)
Spit-roast lam busingrotisseriespit (wherepresent)
Gratin*
Grilledchicken
Cuttlefish
Spit-roast chickenusingrotisseriespit (wherepresent)
Spit-roast duck usingrotisseriespit (wherepresent)
Roast veal or beef
Roast pork
Lamb
Low
Defrosting
tem perature
Proving
Dishheating
Pasteurisation
Autom atic
Pizza(seerecipe)
pizza
Focaccia(breaddough)
Autom atic
Bread(seerecipe)
bread
Autom atic
Cakes madeusingleaveneddough
baked cakes
Autom atic
Roasts
roast
* Thecookingtim eslistedaboveareintendedasguidelines only andmay bem odifiedaccordingtopersonal tastes. Ovenpreheatingtimes areset as standardandmay not be
m odifiedmanually.
Foods
W eight
(in kg)
1+1
1
1
1
1
0.7
0.7
0.7
0.5
0.8
0.7
4or 5
4or 6
1
1
1.5
1
1.5
1.5
1
1
1
1
1
1
1
1
Rack position
Preheating
standard
sliding guide
guide rails
rails
2and4
1and3
Yes
2and4
1and3
Yes
2and4
1and3
Yes
1and2/3
1and3
Yes
2
1
Yes
1or 2
1
Yes
2
1
Yes
2and4
1and3
Yes
2and4
1and3
Yes
2and4
1and3
Yes
1and3
1and3
Yes
4
3
No
4
3
No
4
3
No
4
3
No
3or 4
2or 3
No
4
3
No
4
3
No
4
3
No
4
3
No
-
-
No
-
-
No
2
2
No
2
2
No
-
-
No
-
-
No
2
2
No
2
2
No
2
2
No
2or 3
2
No
2or 3
2
No
2or 3
2
No
2or 3
2
No
2
2
No
2
2
No
2
2
No
2or 3
2
No
2or 3
2
No
Recom m ended
Cooking duration
tem perature
(m inutes)
(°C)
220-230
20-25
180
30-35
170
20-25
200-210
65-75
190-200
45-50
180
30-35
190-200
35-40
190
20-25
190
10-20
210
20-25
200
20-30
100%
15-20
100%
10-15
100%
8-10
100%
10-15
100%
15-20
100%
15-20
100%
15-20
100%
10-12
100%
3-5
100%
70-80
100%
70-80
210
55-60
200
30-35
210
70-80
210
60-70
210
60-75
210
70-80
210
40-45
-
-
-
60-90
-
-
-
-
-
23-33
-
23-33
-
55
-
35-55
-
60-80
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