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.
11.2 Baking and roasting
CAKES
Conventional Cook‐
ing
True Fan Cooking
(min)
(°C)
(°C)
Whisked recipes
170
2
160
3 (2 and 4)
45 - 60
Cake mould
Shortbread dough 170
2
160
3 (2 and 4)
20 - 30
Cake mould
Buttermilk cheese‐
cake
170
1
165
2
60 - 80
Cake mould, Ø
26 cm
Strudel
175
3
150
2
60 - 80
Baking tray
Jam tart
170
2
165
2
30 - 40
Cake mould, Ø
26 cm
Christmas cake,
preheat the empty
oven
160
2
150
2
90 - 120
Cake mould, Ø
20 cm
Plum cake, pre‐
heat the empty
oven
175
1
160
2
50 - 60
Bread tin
Muffins
170
3
140 - 150
3
20 - 30
Baking tray
Muffins, two levels -
-
140 - 150
2 and 4
25 - 35
Baking tray
Muffins, three lev‐
els
-
-
140 - 150
1, 3 and 5
30 - 45
Baking tray
Biscuits
140
3
140 - 150
3
30 - 35
Baking tray
Biscuits, two levels -
-
140 - 150
2 and 4
35 - 40
Baking tray
Biscuits, three lev‐
els
-
-
140 - 150
1, 3 and 5
35 - 45
Baking tray
Meringues
120
3
120
3
80 - 100
Baking tray
Meringues, two
levels, preheat the
empty oven
-
-
120
2 and 4
80 - 100
Baking tray
Buns, preheat the
empty oven
190
3
190
3
12 - 20
Baking tray
Eclairs
190
3
170
3
25 - 35
Baking tray
14
ENGLISH