P.25
P.24
Shelf positions
Your oven will come supplied with the following oven furniture:
(Image for reference only – actual product may differ slightly)
(A) Oven shelf
(B) Enamelled baking tray & trivet
•
The numbers 1 – 5, indicate the different shelf positions that you can utilise within the oven.
•
The sides of the cavity are moulded to provide positions for the shelves or enamelled baking tray
to rest on. Ensure that you select a shelf position at the same height on both sides of the cavity.
The oven shelf has safety stops to prevent accidental withdraw. After engaging the oven shelf into
the side racks, as you push the oven shelf into the oven, lift the front of the shelf slightly to bypass
the stops and allow the oven shelf to slide fully into the racks.
•
To remove the oven shelf, gently pull the oven shelf outwards. When the shelf stops, lift the front
slightly to bypass the safety stops and then completely withdraw the oven shelf from the oven.
•
When installed correctly, the shelf and tray should be horizontal and not on an angle.
For Baking
•
You are recommended to use the tray that comes with the oven;
•
Shelves are the best for making cake. Because of its good thermal conductivity, it can also save
energy and shorten cooking time.
•
When baking the cake under the conventional heating (top and bottom heating), glossy tray is not
recommended. Please cover the bottom of the cake with aluminum foil.
•
Before the cake is taken out of the oven, use a stick to check if it is done. (If the cake is cooked
well, the stick would come out dry and clean.)
•
After turning off the oven, it is recommended to leave the cake in the oven for another 5 minutes.
Operating Instructions
A
B
1
2
3
4
5
1
2
3
4
5
Cooking Chart
All parameters within the following tables are intended as a guide only, and as such you may wish to
adapt the cooking advice given by using your own experience and/or preferences.
Cakes:
Conventional Oven mode
/ Fan Oven mode
CAKE TYPE
Conventional oven
mode
Fan oven mode
BAKING
TIME
[min]
LEVEL
TEMPERATURE
[°C]
LEVEL
TEMPERATURE
[°C]
Baking in cake tins
Sponge cake/marble cake
Victoria sponge
Base for a layer cake
Sponge layer cake
Fruit cake (crispy base)
Cheesecake( shortcrust base)
Teacake
Bread(e.g. wholegrain bread)
2
2
2-3
2
2
2
170-180
160-180
170-180
170-180
160-180
210-220
2
2
2-3
2-3
2
2
2
150-170
150-170
160-170
160-180
140-150
150-170
180-200
60-80
68-80
20-30
30-40
60-70
60-90
40-60
50-60
Baking on the trays prays provided with the cooker
Fruit cake(crispy base)
Fruit cake (with yeast)
Crumble cake
Sponge roll
Pizza (thin base)
Pizza (thick base)
3
3
2
3
2
170-180
160-170
180-200
200-240
190-210
2
2
2
160-170
160-170
150-170
35-60
30-50
30-40
10-15
10-15
30-50
Baking smaller items
Buns
Puff pastry
Meringues
Choux buns
3
3
3
160-170
180-190
90-110
2
2
2
150-160
170-190
170-190
10-30
18-25
80-90
35-45
Summary of Contents for EVB-120
Page 19: ...P 37 P 36 38 42 43 44 48 50 57 61 64 66 67...
Page 20: ...P 39 P 38 85 4mm 85 220 240V 13A...
Page 21: ...P 41 P 40 15kg 5 10 20 40 10...
Page 24: ...P 47 P 46 45 50mm 515mm 40 50mm 80cm 515mm A A...
Page 27: ...P 53 P 52 30 40 50 250 50 250 150 0 100 200 50 250 150 0 100 200...
Page 28: ...P 55 P 54 4 150 150 150 5 250 200 10 10...
Page 32: ...P 63 P 62 220V 25W 300 G9 A B B A B a b c B A...
Page 33: ...P 65 P 64 1 2 3 4 2 5 10 6 7 8...
