79
1)
Preheat the oven.
2)
Switch off “rapid heat-up”.
3)
Use deep pan.
Always count Oven levels from the bottom up.
Oven
level
4
1
1
1
1
4
4
4
4
4
4
4
4
For both types
of baking, in
hrs, mins.
0:40–1:20
0:30–1:00
0:10–0:25
0:08–0:15
0:35–0:50
0:06–0:20
0:10–0:40
0:15–0:20
2:00–2:30
0:30–0:60
0:20–0:40
0:20–0:30
0:20–0:35
Recipe
Slices with topping/
filling, e.g. quark,
cream, sugar,
almonds
Pizza (thick base)
2) 3)
Pizza (thin base)
2)
Unleavened bread
Wähe (Swiss flan)
Biscuits
2)
Shortcrust biscuits
2)
Iced biscuits
2)
Cake mixture biscuits
2)
Cakes and pastries
with egg white,
meringues
Macaroons
Yeast dough biscuits
2)
Puff pastry cakes and
pastries
Bread rolls
Temp.
in °C
160–180
1)
190–210
1)
230
1)
230
1)
210–230
170–190
1)
160–180
170–190
100–120
120–140
170–190
190–210
1)
180–220
1)
Oven
level
–
1
1
1
1
3
3
3
3
3
3
3
3
Temp.
in °C
–
180–200
200–220
200–220
180–200
150–160
140–150
150–160
80–100
100–120
160–170
160–180
1)
180–200
1)
Operating mode
Convection
Conventional
Baking time
heat
heat
Summary of Contents for EM780SP
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