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Operating mode
Recipe
Slices with topping/
filling, e.g. quark,
cream, sugar,
almonds
Pizza (thick base)
Pizza (thin base)
Unleavened bread
Wähe (Swiss flan)
Biscuits
Shortcrust biscuits
Iced biscuits
Cake mixture biscuits
Cakes and pastries
with egg white,
meringues
Macaroons
Yeast dough biscuits
Puff pastry cakes and
pastries
Bread rolls
1)
Preheat oven!
2)
Use deep pan!
Always count shelf levels from the bottom up!
3D hot air
Shelf
Temp.
level
in °C
–
2
1
180–200
1
200–220
1
200–220
1
180–200
3
150–160
3
140–150
3
150–160
3
80–100
3
100–120
3
160–170
3
160–170
–180
3
180–200
Conventional
Heat
Shelf
Temp.
level
–
3
160–180
1
190–210
1
1
1
210–230
3
170–190
3
160–180
3
170–190
3
100–120
3
120–140
3
170–190
3
190–210
1
1
3
180–220
41
Baking time
For both types
of baking, in
in °C
hrs, mins.
1
0:40–1:20
1
0:30–1:00
230
1
0:10–0:25
230
1
0:08–0:15
0:35–0:50
1
0:06–0:20
0:10–0:40
0:15–0:20
2:00–2:30
0:30–0:60
0:20–0:40
1
0:20–0:30
1
0:20–0:35
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