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when you cook. This can change the
baking results and cause damage to
the enamel.
9.2 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.
9.3 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.
9.5 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
Top / Bottom Heat
Tempera‐
Shelf po‐
ture (°C)
sition
170
2
170
2
170
1
170
2
175
3
170
2
170
2
• 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.
9.4 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)
160
2
Time
Com‐
(min)
ments
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
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