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Main oven
Food
Biscuits
Bread
Cakes:
- Small & Queen
- Sponges
- Madeira
- Rich Fruit
- Christmas
Fish
Fruit Pies, Crumbles
Milk Puddings
Pastry:
- Choux
- Shortcrust
- Flaky
- Puff
Plate Tarts
Quiches / Flans
Scones
Roasting
• Use heat-resistant ovenware to roast (refer
to the instructions of the manufacturer).
• You can roast large roasting joints directly in
the deep pan (if present) or on the wire shelf
above the deep pan.
• Roast lean meats in the roasting tin with the
lid. This keeps the meat more succulent.
• All types of meat that can be browned or
have crackling can be roasted in the roasting
tin without the lid.
• We recommend that you cook meat and fish
weighing 1 kg and above in the appliance.
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Temperature (°C)
Conventional
Cooking
180 - 190
200 - 220
170 - 180
170 - 180
150 - 160
140 - 150
140 - 150
170 - 180
180 - 200
150 - 170
180 - 190
190 - 200
190 - 210
Follow manufacturer's instructions. Reduce the temperature by 20ºC for True Fan
Cooking Function.
190 - 200
200 - 210
220 - 230
True Fan Cooking
180 - 190
190 - 210
160 - 170
160 - 170
140 - 160
130 - 140
130 - 140
160 - 180
170 - 180
140 - 160
180 - 190
180 - 190
180 - 190
180 - 190
170 - 180
210 - 230
• To prevent the meat juices or fat from
burning onto the pan, put some liquid into
the deep pan.
• If necessary, turn the roast (after 1/2 - 2/3 of
the cooking time).
• Baste large roasts and poultry with their
juices several times during roasting. This
gives better roasting results.
• You can deactivate the appliance
approximately 10 minutes before the end of
the roasting time, and use the residual heat.
Time (min)
Shelf posi-
10 - 20
2
30 - 35
2
18 - 25
2
20 - 25
2
60 - 75
2
120 - 150
2
180 - 270
2
20 - 30
3
30 - 50
3
60 - 90
3
30 - 40
3
25 - 35
3
30 - 40
3
25 - 45
3
25 - 45
3
8 - 12
2
tion
13
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