Food
Temper‐
ature
(°C)
Time
(min)
Thin fish fillet
85
15 - 25
Baked eggs
90 - 110 15 - 30
Small fish, up to
0.35 kg
90
20 - 30
Thick fish fillet
90
25 - 35
Whole fish, up to 1
kg
90
30 - 40
Custard / Flan, in
small dishes
90
35 - 45
Oven dumplings
120 -
130
40 - 50
Terrine
90
40 - 50
11.5 Humidity Low
Use the second shelf position unless the
below table recommends different
setting.
Food
Tempera‐
ture (°C)
Time
(min)
Ready-to-bake
baguettes, 40 - 50
g
200
20 - 30
Food
Tempera‐
ture (°C)
Time
(min)
Ready-to-bake
rolls
200
20 - 30
Ready-to-bake
baguettes, frozen,
40 - 50 g
200
25 - 35
Meatloaf, raw, 0.5
kg
180
30 - 40
Rolls, 40 - 60 g
180 - 210 30 - 40
Pasta bake
190
40 - 50
Bread, 0.5 - 1 kg
180 - 190 45 - 50
Lasagne
180
45 - 55
Chicken, 1 kg
180 - 200 50 - 60
Potato gratin
160 - 170 50 - 60
Pork loin, smoked,
0.6 - 1 kg
160 - 180 60 - 70
Roast beef, 1 kg
180 - 200 60 - 90
Duck, 1.5 - 2 kg
180
70 - 90
Roast veal, 1 kg
180
80 - 90
Roast pork, 1 kg
160 - 180 90 -
100
Food
Temperature (°C)
Time (min)
Shelf position
Goose, 3 kg
170
130 - 170
1
11.6 Steam Regenerating
Use the second shelf position.
Set the temperature to 110 °C.
Food
Time
(min)
One-plate dishes
10 - 15
Pasta
10 - 15
Rice
10 - 15
Dumplings
15 - 25
11.7 Baking
Use the lower temperature the first time.
You can extend baking times by 10 – 15
minutes if you bake cakes on more than
one shelf position.
Cakes and pastries at different heights
do not always brown equally. There is no
need to change the temperature setting if
an unequal browning occurs. The
differences equalize during baking.
ENGLISH
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