The oven
Note the safety instructions on page 12!
The oven offers you 9 operation modes.
Choosing the heating mode and temperature
Selecting the operation mode:
Turn the oven selectiosn dial (on the
left) to the right.
Setting the temperature:
Turn the temperature selection dial
(2nd dial on the left) to the right.
Grilling: turn the oven selection dial to the symbol
*
.
While the oven is heating up a heating-up indicator will light up on the ope-
ration fascia. This indicator will go out when the selected temperature has
been reached.
Control symbols and heating modes
0
OFF
!
Lighting
Pizza mode
For baking pizza.
$
Top heat/bottom heat
Preheating
-
Bottom heat
Prebaking very moist cake.
.
Top heat
Browning
*
Grilling
Grilling small portions. Position the pieces of
meat at the centre of the roasting rack.
+
Large-area grill
For grilling larger portions such as steak,
fish and sausages, but also for browning
toast dishes and gratins.
#
Hot air convection
Roasting, baking and cooking on several le-
vels.
#
Cold air convection
Without temperature setting, for gently tha-
wing and cooling food.
Thaw and cook
For frozen food (ready-to-serve meals, fried
dishes, cakes).
Shelves
Do not line the oven with aluminium foil!
Baking trays:
Lift slightly when removing. After baking trays are placed back into the
oven, the sloping edge of the tray must point towards the oven door.
Roasting rack:
Please ensure that the
catches of the racks always point to-
wards the front (towards you).
Baking
#
Hot air convection *
With two trays at the same time.
$
Top and bottom heat
Preheat the oven.
Hot air
*
Top and
bottom heat
Time
Shelf
Temperature
in °C
Shelf
Temperature
in °C
in mins.
Rich cake dough
Large round cake
3
160
1
175-180
50-60
Loaf-shaped cake
3
160
1
175-190
50-70
Madeira cake
3
150-160
1
160-180
60-70
Flan
3
160
1
175-190
40-60
Flan base
3
180
2
200-220
20-30
Fine fruit flan
3
160
1
175-190
45-60
Small cakes
3
160
2
200-220
15-20
Cake baked on
baking tray:
Dry topping
3
160
2
180-200
25-35
Moist topping
3
160
2
175-190
30-50
Short pastry
Flan base
3
160
2
180-200
25-35
Cheesecake
3
150-160
1
170-180
70-80
Small cakes
3
160
2/3
200-220
10-20
Cake baked on
baking tray:
Dry topping
3
160
2
180-200
25-35
Moist topping
3
160
2
175-180
30-50
Yeast dough
Large round cake
3
160
1
175-190
50-60
Plaited bun
3
160
2
180-200
40-50
Christmas cake
(preheat)
3
160
2
175-180
40-60
Small cakes
3
160
2
180-220
12-20
Cake baked on
baking tray:
Dry topping
3
160
2
180-220
20-30
Moist topping
3
160
2
170-190
30-50
Spongecake dough
Gateaux cake
3
160
2
175-180
30-40
Rolls
3
180
2
200-220
10-20
Egg-white dough
Meringues
3
90
2
80-120
80-90
Cinnamon stars
3
140
2
150-175
15-20
Macaroons
3
140
2
150-160
20-45
Puff pastry
Puff pastry
3
180
2/3
200-220
15-30
Yeast puff pastry
3
180
2
200-225
30-40
Curd cheese puff
pastry
3
180
2
200-225
30-40
Shortcrust pastry
3
180
2
220-240
30-40
Curd cheese oil
dough
3
180
2
200-220
20-40
Honey cake
3
160
2
175-180
20-35
Rye bread
3
180
2
200-220
50-60
*) Shelf level for the baking trays when baking with hot air
One tray always in the third shelf from the bottom. With two trays: on the
first shelf the baking tray aluminium (special accessory no. 542) and the se-
cond baking tray in fourth shelf.
EEB 610.0
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