8.16
Drying - True Fan
Cooking
Cover trays with grease proof paper or
baking parchment.
For a better result, stop the oven halfway
through the drying time, open the door
and let it cool down for one night to
complete the drying.
Vegetables
For one tray use the third shelf position.
For 2 trays use the first and fourth shelf position.
Food
Temperature (°C)
Time (h)
Beans
60 - 70
6 - 8
Peppers
60 - 70
5 - 6
Vegetables for sour
60 - 70
5 - 6
Mushrooms
50 - 60
6 - 8
Herbs
40 - 50
2 - 3
Fruit
Food
Temperature
(°C)
Time (h)
Shelf position
1 position
2 positions
Plums
60 - 70
8 - 10
3
1 / 4
Apricots
60 - 70
8 - 10
3
1 / 4
Apple slices
60 - 70
6 - 8
3
1 / 4
Pears
60 - 70
6 - 9
3
1 / 4
8.17
Information for test
institutes
Tests according to EN 60350-1:2013 and
IEC 60350-1:2011.
Baking on one level. Baking in tins
Food
Function
Temperature
(°C)
Time
(min)
Shelf posi-
tion
Fatless sponge cake
True Fan Cooking
140 - 150
35 - 50
2
Fatless sponge cake
Top / Bottom Heat 160
35 - 50
2
Apple pie (2 tins Ø20
cm, diagonally off set)
True Fan Cooking
160
60 - 90
2
Apple pie (2 tins Ø20
cm, diagonally off set)
Top / Bottom Heat 180
70 - 90
1
Baking on one level. Biscuits
Use the third shelf position.
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