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COOKING RECOMMENDATIONS
The oven has four 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.
The oven has a special system which circulates the
air and constantly recycles the steam. With this
system you can cook in a steamy environment and
keep the food soft inside and crusty outside. It
decreases the cooking time and energy
consumption.
Baking cakes
Do not open the oven door before 3/4 of the set
cooking time is up.
BAKING AND ROASTING
Cakes
Top / Bottom Heat
Food
Temperature
(°C)
Whisked
170
recipes
Short-
170
bread
dough
Butter-milk
170
cheese
cake
Apple
170
cake (Ap-
ple pie)
Strudel
175
Jam-tart
170
True Fan Cooking
Shelf posi-
Temperature
tion
(°C)
2
160
2
160
1
160
1
160
2
150
2
160
If you use two baking trays at the same time, keep
one empty level between them.
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.
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 posi-
tion
2 (1 and
3)
2 (1 and
3)
2
2 (1 and
3)
2
2
Time (min)
Comments
45 - 60
In a cake
mould
24 - 34
In a cake
mould
60 - 80
In a 26 cm
cake
mould
100 - 120
In two 20
cm cake
moulds on
a wire
shelf
60 - 80
In a baking
tray
30 - 40
In a 26 cm
cake
mould
11
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