TOP AND BOTTOM HEATER WITH FAN
Table for baking pastry with upper and lower heater and the fan
Type of pastry
Marble cake
Cake in a rectangular baking
sheet
Cheesecake
Fruit cake – shortcrust
Sponge cake
Fruit cake, sponge
Sponge roll
Christmas loaf
Jelly-filled rolls (Buchtel)
Gugelhupf (Bundt cake)
Shortcrust biscuits
Pressed cookies *
Small pastries, leavened dough
Bread*
Quiche Lorraine
Apple strudel
Pizza*
Phyllo pastry
The symbol * means that the oven should be preheated using the selected cooking system.
36
It is used for baking of all types of pastry,
for defrosting, and for drying fruit and
4
vegetables. Before placing the food into the
preheated oven, wait for the light to go off
for the first time. For best results, only bake
2
on one shelf (level).
The oven should be preheated. Use the
second or the fourth guide, counting from
the bottom up.
Guide level
(from the
bottom)
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
Temperature
Cooking time
(°C)
140-150
130-140
130-140
140-150
140-150
130-140
140-150
130-140
150-160
130-140
140-150
130-140
140-150
170-180
150-160
150-160
180-190
150-160
(minutes)
45-55
45-55
55-65
35-45
25-35
35-45
15-25
50-60
25-35
40-50
15-25
10-15
15-20
45-55
35-45
40-50
10-20
18-25