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When baking cakes, always place them in a preheated oven. Make sure you wait until the oven has been
preheated thoroughly ( the read light "E" will turn off). Do not open the oven door during baking to prevent the
cake from dropping. In general:
Pastry is too dry
Increase the temperature by 10℃ and reduce the cooking time
Pastry dropped
Use less liquid or lower the temperature by 10℃
Pastry is too dark on top
Place it on a lower rack, lower the temperature, and increase the cooking time.
Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the cooking time.
The pastry sticks to the pan.
Grease the pan well and sprinkle it with a dusting of flour or use greaseproof paper.
I used more than one level (in the function "ventilated oven") and they are not all at the same cooking point.
Use a lower temperature setting. It is not necessary to remove the food from all the racks at the same time.
Cooking fish and meat
When cooking white meat, fowl and fish, use temperature settings from 180℃ to 220℃.
For red meat that should be well done on the outside while tender and juicy in the inside, it is a good idea to
start with a high temperature setting (200℃-220℃) fro a short time, then turn the oven down afterwards.
In general, the larger the roast, the lower the temperature setting. Place the meat on the centre of the grid and
place the dripping pan beneath it to catch the fat.
Make sure that the grid is inserted so that it is in the centre of the oven. If you would like to increase the amount
of heat from below, use the low rack heights. For savoury roast (especially duck and wild game), dress the
meat with lard or bacon on the top
Selector knob
Food to be cooked
traditional
Duck
Convection
Roast veal or beef
Pork roast
Biscuits(short pastry)
Tarts
Browning food to perfect
Top oven
cooking
Weight(in
Cooking rack
kg)
position from
bottom
1
3
1
3
1
3
-
3
1
3
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2
23
Preheatin
Thermost
g
time
at
knob
(m)
setting
15
200
15
200
15
200
15
180
15
180
15
220
Cooking
time(m)
65-75
70-75
70-80
15-20
30-35
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