Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com‐
ments
Temper‐
ature
(°C)
Shelf po‐
sition
Temper‐
ature
(°C)
Shelf po‐
sition
Biscuits
1)
150
3
150
3
20 - 30
In a bak‐
ing tray
Merin‐
gues
100
3
100
3
90 - 120
In a bak‐
ing tray
Buns
1)
190
3
180
3
15 - 20
In a bak‐
ing tray
Choux
1)
190
3
180
3
25 - 35
In a bak‐
ing tray
Plate
tarts
180
3
170
2
45 - 70
In a 20
cm cake
mould
Victoria
sandwich
180
1 or 2
170
2 (left
and right)
40 - 55
Left +
right in a
20 cm
cake
mould
1) Preheat the oven for 10 minutes.
Bread and pizza
Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com‐
ments
Temper‐
ature
(°C)
Shelf po‐
sition
Temper‐
ature
(°C)
Shelf po‐
sition
White
bread
1)
190
1
190
1
60 - 70
1 - 2
pieces,
500 gr
one piece
Rye
bread
190
1
180
1
30 - 45
In a
bread tin
Bread
rolls
1)
190
2
180
2 (1 and
3)
25 - 40
6 - 8 rolls
in a bak‐
ing tray
Pizza
1)
190
1
190
1
20 - 30
On a
deep pan
Scones
1)
200
3
190
2
10 - 20
In a bak‐
ing tray
1) Preheat the oven for 10 minutes.
14
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