Instructions for use, installation and connection
89
Cautions in regard to the baking chart
•
Temperature is indicated in intervals. First set the lower
temperature, and in case the cake is not brown enough,
increase the temperature next time.
•
Baking times are indicative only, and may differ in particular
circumstances.
•
Asterix adjacent to the entry means pre-heating of the oven.
Chart for baking with top and bottom heater and fan
Type of pastry
Guide level
(from bottom)
Temperature
(in
°
C)
top/bottom heater and
fan
Baking time
(in minutes)
Sweet pastry
Ring raisin cake
2
150-160
50-60
Square cake
2
150-160
55-65
Tree cake (tart model)
2
150-160
45-55
Cheese cake (tart model)
2
150-160
65-75
Fruit pie
2
150-160
45-65
Fruit cake with icing
2
160-170
55-65
Sponge cake*
2
150-160
25-35
Flake cake
3
160-170
25-35
Fruit cake, mixed dough
3
150-160
50-60
Cherry pie
3
150-160
30-40
Jelly roll*
3
160-170
15-23
Fruit flan
3
150-160
25-35
Plait bun
2
160-170
35-45
Christmas loaf
2
150-160
45-65
Apple pie
2
160-170
50-60
Puff paste
2
150-160
35-45
Salted/spicy pastry
Quiche Lorraine
2
170-180
45-55
Pizza*
2
190-200
20-25
Bread
2
170-180
50-60
Rolls*
3
180-190
15-20
Cookies
Caraway rolls
3
150-160
15-25
Biscuits *
3
150-160
15-25
Danish pastry cookies
3
160-170
18-23
Flaky pastry
3
170-180
20-30
Cream puffs
3
170-180
25-45
Deep frozen pastry
Apple pie, cheese pie
2
170-180
50-70
Cottage cheese cake
2
160-170
65-85
Pizza
2
170-180
20-30
Chips for oven*
2
170-180
20-35
Potato fries for oven*
2
170-180
20-35
*Pre-heating of oven
Grilling and browning (barbecue)
•
Take extra precautions when grilling. Intensive heat
from infrared heater makes the oven and the
accessories extremely hot. Use protective gloves and
barbecue accessories!
•
Perforated roast may produce spurting of hot grease
(sausages). Use long grill tongs to prevent skin burns
and protect your eyes.
•
Supervise the grill at all times. Excessive heat may
quickly burn your roast and provoke fire!
•
Do not let the children in the vicinity of the grill.
Grill heater is especially suitable for the preparation of low-fat
sausages, meat and fish fillets and steaks, and for browning
and crisping the roast skin.
Tips for grilling
•
Grilling should be carried out with the oven door closed.
•
Grilling tables indicate the recommended temperature, guide
levels and grilling times, which may vary according to the
weight and quality of meat.
•
Note! For roasting meat we recommend the use of
grease filter (depending on the model).
•
Grill heater should be pre-heated for 3 minutes.
•
Oil the grill grid before placing the food, otherwise food might
stick to the grid.
•
Place the meat upon the grid, then place the grid upon the
grease interception pan. Insert both trays into the oven
guides.
•
Turn the meat round after half of the roasting time has
expired. Thinner slices will require only one turn, for larger
chunks you might need to repeat the procedure. Always use
barbecue tongs to avoid losing excessive juice from meat.
•
Dark beef meat is grilled quicker than lighter pork or veal.
•
Clean the grill, the oven and the accessories each time after
use.
