13
COOKING TABLE
MAIN OVEN
EN
RECIPE
FUNCTION PREHEAT TEMPERATURE
(°C)
DURATION
(Min)
LEVEL (L-number) AND
ACCESSORIES
Leavened cakes / Sponge
cakes
FORCED
AIR
YES 160-170 30-50 2
Leavened cakes / Sponge
cakes
FORCED
AIR
YES
160-170
30-50 2 /4
Filled cake
(cheese cake, strudel,
fruit pie)
FORCED
AIR
YES
160-180
50-70 2
Filled cake
(cheese cake, strudel,
fruit pie)
FORCED
AIR
YES
150-170
40-70 2/4
Cookies / Shortbread
FORCED
AIR
YES 140-150 40-50 3
Cookies / Shortbread
FORCED
AIR
YES 140-150 40-60 2/4
Cookies / Shortbread
FORCED
AIR
YES 140-150 35-50 2/4/5
Small cakes / Muffin
FORCED
AIR
YES
160-170
30-50 3
Small cakes / Muffin
FORCED
AIR
YES 150-160 30-50 2/5
Choux buns
FORCED
AIR
YES
170-200
30-60 3
Choux buns
FORCED
AIR
YES
170-200
20-50
Meringues
FORCED
AIR
YES
80-100
120-200 3
Meringues
FORCED
AIR
YES
80-100
120-200
Pizza / Bread / Focaccia
FORCED
AIR
YES
190-250
15-50 2
Pizza / Bread / Focaccia
FORCED
AIR
YES
190-230
20-50 2/4
Savoury pies (vegetable
pie, quiche)
FORCED
AIR
YES
180
30-60 3
Vols-au-vent / Puff
pastry crackers
FORCED
AIR
YES
180-210
15-40 3
Vols-au-vent / Puff
pastry crackers
FORCED
AIR
YES
180-210
15-40
Lasagne / Flans / Baked
pasta / Cannelloni
FORCED
AIR
YES
180-200
40-75 3
Lamb / Veal / Beef /
Pork 1 kg
FORCED
AIR
YES
190-200
80-110 3
Chicken / Rabbit / Duck
1 kg
FORCED
AIR
YES
200-230
50-100 3
2
4
2
4
2
4
Small cakes / Muffin
FORCED
AIR
YES 150-160 40-60 1/3/5
Choux buns
FORCED
AIR
YES
170-200
20-50 1/3/5
Meringues
FORCED
AIR
YES
80-100
120-200
1/3
5
Pizza / Bread / Focaccia
FORCED
AIR
YES
190-230
20-50 2/4/5
