Food
Temperature (°C)
Time (min)
Shelf posi-
tion
Conventional
Cooking
True Fan Cook-
ing
- Rich Fruit
140 - 150
130 - 140
120 - 150
2
- Christmas
140 - 150
130 - 140
180 - 270
2
Fish
170 - 180
160 - 180
20 - 30
3
Fruit Pies, Crum-
bles
180 - 200
170 - 180
30 - 50
3
Milk Puddings
150 - 170
140 - 160
60 - 90
3
Pastry:
- Choux
180 - 190
180 - 190
30 - 40
3
- Shortcrust
190 - 200
180 - 190
25 - 35
3
- Flaky
190 - 210
180 - 190
30 - 40
3
- Puff
Follow manufacturer's instructions. Reduce the temperature by 20ºC
for True Fan Cooking Function.
Plate Tarts
190 - 200
180 - 190
25 - 45
3
Quiches / Flans
200 - 210
170 - 180
25 - 45
3
Scones
220 - 230
210 - 230
8 - 12
2
9.5
Pizza Setting
Main oven
Food
Temperature (°C)
Time (min)
Shelf position
Apple Pie
160 - 180
50 - 60
3
Plate Tart
180 - 200
25 - 50
3
Pizza
Follow manufacturer's instructions.
3
Quiches / Tarts
180 - 200
25 - 50
3
9.6
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.
• 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
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