Table of Contents
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Tested for you in our cooking studio
en
Dish
Yeast cake with dry topping, 2 levels
Yeast cake with moist topping
Yeast cake with moist topping, 2 levels
Plaited loaf, savarin
Swiss roll
Strudel, sweet
Strudel, frozen
* Preheat
Small baked items
Dish
Muffins
Muffins, 2 levels
Small yeast cakes
Small yeast cakes, 2 levels
Puff pastry
Puff pastry, 2 levels
Puff pastry, 3 levels
Choux pastry
Choux pastry, 2 levels
* Preheat
** Preheat for 5 mins; do not use rapid heat-up function
Biscuits
Dish
Viennese whirls
Whirls, 2 levels
Viennese whirls, 3 levels
Biscuits
Biscuits, 2 levels
Biscuits, 3 levels
Meringue
Meringue, 2 levels
Macaroons
Macaroons, 2 levels
Macaroons, 3 levels
* Preheat
** Preheat for 5 mins; do not use rapid heat-up function
24
Accessories/cookware
Universal pan + baking tray
Universal pan
Universal pan + baking tray
Baking tray
Baking tray
Universal pan
Universal pan
Accessories/cookware
Muffin tray
Muffin trays
Baking tray
Universal pan + baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Baking tray
Universal pan + baking tray
Accessories/cookware
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Baking tray
Universal pan + baking tray
Baking tray
Universal pan + baking tray
Baking trays + universal pan
Shelf posi-
Heating
Tempera-
tion
function
ture in °C
3+1
150-170
:
3
180-200
%
3+1
150-170
:
2
160-170
%
3
180-200*
:
2
190-200
%
3
200-220*
:
Shelf posi-
Heating
Tempera-
tion
function
ture in °C
2
170-190
%
3+1
160-170*
:
3
150-170
7
3+1
150-170
:
3
170-190*
:
3+1
170-190*
:
5+3+1
170-190*
:
3
190-210
%
3+1
190-210
:
Shelf posi-
Heating
Tempera-
tion
function
ture in °C
3
140-150**
%
3+1
140-150**
:
5+3+1
130-140**
:
3
140-160
%
3+1
140-160
:
5+3+1
140-160
:
3
80-90*
:
3+1
90-100*
:
3
90-110
:
3+1
90-110
:
5+3+1
90-110
:
Cooking
time in
mins
20-30
30-55
40-65
35-40
10-15
45-60
35-45
Cooking
time in
mins
20-40
20-45
20-30
25-40
20-35
25-45
25-45
35-50
35-45
Cooking
time in
mins
25-40
25-35
40-55
15-25
15-25
15-25
120-150
100-150
20-30
20-35
30-40
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