aluminium foil on the components
when you cook. This can change the
baking results and cause damage to
the enamel.
9.2
Baking cakes
• Do not open the oven door before 3/4
of the set cooking time is up.
• If you use two baking trays at the same
time, keep one empty level between
them.
9.3
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.
9.4
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.
9.5
Baking and roasting table
Cakes
Food
Conventional Cook-
ing
True Fan Cooking
Time
(min)
Com-
ments
Tempera-
ture (°C)
Shelf po-
sition
Tempera-
ture (°C)
Shelf po-
sition
Whisked
recipes
170
2
160
3 (2 and 4) 45 - 60
In a cake
mould
Short-
bread
dough
170
2
160
3 (2 and 4) 20 - 30
In a cake
mould
Buttermilk
cheese-
cake
170
1
165
2
60 - 80
In a 26 cm
cake
mould
Apple
cake (Ap-
ple pie)
1)
170
2
160
2 (left and
right)
80 - 100
In two 20
cm cake
moulds on
a wire shelf
Strudel
175
3
150
2
60 - 80
In a baking
tray
Jam-tart
170
2
165
2 (left and
right)
30 - 40
In a 26 cm
cake
mould
Sponge
cake
170
2
160
2
50 - 60
In a 26 cm
cake
mould
ENGLISH
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