Baking cakes
• Do not open the oven door before 3/4 of
the set cooking time is up.
• If you use two baking trays at the same
time, keep one empty level between
them.
Cooking meat and fish
• Use a deep pan for very fatty food to
prevent the oven from stains that can be
permanent.
• 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 table
Cakes
Food
Conventional Cooking
Time (min)
Comments
Temperature
(°C)
Shelf position
Whisked rec-
ipes
170
2
45 - 60
In a cake mould
Shortbread
dough
170
2
24 - 34
In a cake mould
Butter-milk
cheese cake
170
1
60 - 80
In a 26 cm
cake mould
Apple cake (Ap-
ple pie)
170
1
100 - 120
In two 20 cm
cake moulds on
a wire shelf
Strudel
175
2
60 - 80
In a baking tray
Jam-tart
170
2
30 - 40
In a 26 cm
cake mould
Fruit cake
170
2
60 - 70
In a 26 cm
cake mould
Sponge cake
(Fatless sponge
cake)
170
2
35 - 45
In a 26 cm
cake mould
Christmas
cake / Rich fruit
cake
170
2
50 - 60
In a 20 cm
cake mould
Plum cake
1)
170
2
50 - 60
In a bread tin
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