The oven has a special system which
circulates the air and constantly recycles
the steam. With this system you can cook
in a steamy environment and keep the
food soft inside and crusty outside. It
decreases the cooking time and energy
consumption.
Baking cakes
Do not open the oven door before 3/4 of
the set cooking time is up.
Cooking meat and fish
Leave the meat for approximately 15
minutes before carving so that the juice
does not seep out.
To prevent too much smoke in the oven
during roasting, add some water into the
deep pan. To prevent the smoke
condensation, add water each time after it
dries up.
Cooking times
Cooking times depend on the type of food,
its consistency, and volume.
Initially, monitor the performance when
you cook. Find the best settings (heat
setting, cooking time, etc.) for your
cookware, recipes and quantities when
you use this appliance.
Baking and roasting
CAKES
Conventional
Cooking
Fan Cooking
(min)
(°C)
(°C)
Whisked rec‐
ipes
170
2
165
2 (1
and 3)
45 - 60
Cake mould
Shortbread
dough
170
2
160
2 (1
and 3)
20 - 30
Cake mould
Buttermilk
cheesecake
170
1
165
2
70 - 80
Cake mould,
Ø 26 cm
Strudel
175
2
150
2
60 - 80
Baking tray
Jam tart
170
2
160
2 (1
and 3)
30 - 40
Cake mould,
Ø 26 cm
Fruit cake
170
2
155
2
50 - 60
Cake mould,
Ø 26 cm
Christmas
cake
170
2
160
2
50 - 60
Cake mould,
Ø 20 cm
Plum cake,
preheat the
empty oven
170
2
165
2
20 - 30
Bread tin
Biscuits, pre‐
heat the empty
oven
150
3
140
3 (1
and 3)
30 - 35
Baking tray
Meringues
100
3
115
3
35 - 40
Baking tray
12 Leonard
