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COOKING RECOMMENDATIONS
The oven has five shelf positions.
Count the shelf positions from the bottom of the
oven floor.
Your oven may bake or roast differently to the oven
you had before. The below tables provide you with
the standard settings for temperature, cooking time
and shelf position.
If you cannot find the settings for a special recipe,
look for the similar one.
Baking cakes
Do not open the oven door before 3/4 of the set
cooking time is up.
Cooking meat and fish
Use a deep pan for very fatty food to prevent the
oven from stains that can be permanent.
BAKING AND ROASTING TABLE
Cakes
Food
Whisked recipes
Shortbread
dough
Buttermilk
cheesecake
Apple cake (Ap-
1)
ple pie)
Strudel
Jam-tart
Sponge cake
Christmas cake /
1)
Rich fruit cake
1)
Plum cake
Small cakes -
one level
Small cakes -
two levels
8
Top / Bottom Heat
Temperature (°C)
170
170
170
170
175
170
170
160
175
170
-
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.
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.
Shelf position
2
2
1
2
3
2
2
2
1
3
-
Time (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 tin
20 - 30
In a baking tray
25 - 35
In a baking tray
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