English 57
C
ooking Smar
t
Convection guide
Convection
In Convection mode, both the heating element and the side-wall fan operate together to
circulate the heat inside the cooking chamber. Use this mode for biscuits, individual scones,
rolls, and cakes as well as fruit cakes, choux, and soufflés. All conventional ovenproof
cookware, baking tins and sheets – anything you would normally use in a traditional
convection oven – can be used.
MicConvection
This combination mode combines the microwave energy with hot air, resulting in reduced
cooking time and producing a brown, crispy surface of the food. The oven offers 5 different
combination modes for your convenience. Use this for all kinds of meat and poultry as well
as casseroles and gratin dishes, sponge cakes and light fruit cakes, pies and crumbles, roast
vegetables, scones, and breads. Use only ovenproof cookware, such as glasses, potteries, or
bone china without metal trim.
Convection
Food
Temp. (°C)
Accessory
Level
Cooking time
(min.)
Hazelnut cake
square mould
160-170
Grill
Ceramic Tray
2
60-70
Lemon cake ring-
shaped or bowl
mould
150-160
Grill
Ceramic Tray
2
50-60
Sponge cake
150-160
Grill
Ceramic Tray
2
25-35
Fruit flan base
150-170
Grill
Ceramic Tray
2
25-35
Flat streusel fruit
cake (yeast dough)
150-170
Baking tray
3
30-40
Croissants
170-180
Baking tray
2
10-15
Bread rolls
180-190
Baking tray
2
10-15
Cookies
160-180
Baking tray
3
10-20
Oven chips
200-220
Baking tray
3
15-20
NQ50J5530_EO_DE68-04355H-00_EN.indd 57
2015-03-17 �� 7:15:48
