Table of Contents
Advertisement
Cooking charts
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
Choux buns (1 tray)
Pastry puffs (1 tray)
Pastry puffs (2 trays)
Macaroons (1 tray)
Macaroons (2 trays)
Meringues/pavlovas (1 tray of 6,
each 6 cm)
Meringues/pavlovas (2 trays of 6,
each 6 cm)
Operating mode, Temperature, Booster, Shelf level (+HFC: with FlexiClip
runners HFC 70-C / -HFC: without FlexiClip runners HFC 70-C), Cooking duration,
Moisture plus, Fan plus, On, – Off
1
Fit the FlexiClip runners HFC 70-C (if available) onto the bottom shelf level.
2
Release 1 burst of steam 8 minutes into the cooking process.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
94
[°C]
160–170
180–190
180–190
120–130
120–130
80–100
80–100
+HFC: -HFC:
–
1
2
–
1
2
1
–
1+3
1+3
–
1
2
1
–
1+3
1+3
–
1
2
120–150
1
–
1+3 150–180
1+3
[min]
2
30–40
20–30
3
20–30
25–50
3
25–50
Advertisement
Table of Contents
