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Food
Pasta bake
Lasagne
Vegetables au gratin
Baguettes au gratin
Sweet bakes
Fish bakes
Stuffed vegetables
Potato gratin
1) Preheat the oven.
11.18 Multilevel Baking
Use the function: True Fan Cooking.
Biscuits / small cakes / pastries / rolls
Food
Short pastry biscuits
Viennese whirls
Biscuits made with
sponge mixture
Pastries made with
egg white, meringues
Macaroons
Danish pastries
1)
Puff pastries
1) Preheat the oven.
11.19 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered.
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Temperature
(°C)
180 - 200
180 - 200
160 - 170
1)
160 - 170
1)
180 - 200
180 - 200
160 - 170
180 - 200
Temperature (°C)
160 - 180
160
160 - 180
80 - 100
100 - 120
160 - 180
180 - 200
Time (min)
30 - 50
25 - 40
15 - 30
15 - 30
40 - 60
30 - 60
30 - 60
40 - 50
Time (min)
15 - 35
20 - 60
25 - 40
130 - 170
40 - 80
30 - 60
30 - 50
Roast meat and fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
11.20 Roasting tables
Use the first shelf position.
Use the function: True Fan Cooking.
ENGLISH
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Shelf position
1
1
1
1
1
1
1
2
Shelf position
2 / 3
2 / 3
2 / 3
2 / 3
2 / 3
2 / 3
2 / 3
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