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Note the safety instructions on page 14!
The oven can function in the following heating modes: top and bottom heat,
hot air convection and grill (with accessory no. 540).
Selecting the operation mode and the temperature
Selecting the operation mode:
Turn the oven selection dial (on the
left) to the right.
Setting the temperature:
turn the temperature selection dial (2nd
dial on the left) to the right.
Grilling (with optional accessory no. 540): turn the oven selection dial to the
symbol
*
or
+
.
While the oven is heating up a heating-up indicator will light up on the ope-
ration fascia. This indicator will go out when the selected temperature has
been reached.
Control symbols and heating modes
0
OFF
!
Lighting
Pizza mode
For baking pizza.
$
Top heat/bottom heat
Preheating
-
Bottom heat
Prebaking very moist cake.
.
Top heat
Browning
*
Grilling
Grilling small portions. Position the pieces of
meat at the centre of the roasting rack.
+
Large-area grill
For grilling larger portions such as steak,
fish and sausages, but also for browning
toast dishes and gratins
#
Hot air convection
Roasting, baking and cooking on several levels.
#
Cold air convection
without temperature setting, for gently tha-
wing and cooling food.
Thaw and cook
For frozen food (ready-to-serve meals, fried
dishes, cakes)
Shelves
Do not line the oven with aluminium foil!
Baking trays:
Lift slightly when removing.
After baking trays are placed back into the oven, the sloping edge of the
tray must point towards the oven door.
Push the drip pan and baking tray with the two slots right at the back into
the oven.
Rack:
Please ensure that the catches of the
racks always point towards the back
(away from you).
Baking
#
Hot air convection *
With two trays at the same time.
$
Top and bottom heat
Preheat the oven.
Hot air
*
Top and
bottom heat
Time
Shelf
Temperature
in °C
Shelf
Temperature
in °C
in mins.
Rich cake dough
Large round cake
3
160
1
175-180
50-60
Loaf-shaped cake
3
160
1
175-190
50-70
Madeira cake
3
150-160
1
160-180
60-70
Flan
3
160
1
175-190
40-60
Flan base
3
180
2
200-220
20-30
Fine fruit flan
3
160
1
175-190
45-60
Small cakes
3
160
2
200-220
15-20
Cake baked on
baking tray:
Dry topping
3
160
2
180-200
25-35
Moist topping
3
160
2
175-190
30-50
Shortcrust pastry
Flan base
3
160
2
180-200
25-35
Cheesecake
3
150-160
1
170-180
70-80
Small cakes
3
160
2/3
200-220
10-20
Cake baked on
baking tray:
Dry topping
3
160
2
180-200
25-35
Moist topping
3
160
2
175-180
30-50
Yeast dough
Large round cake
3
160
1
175-190
50-60
Plaited bun
3
160
2
180-200
40-50
Christmas cake
(preheat)
3
160
2
175-180
40-60
Small cakes
3
160
2
180-220
12-20
Cake baked on
baking tray:
Dry topping
3
160
2
180-220
20-30
Moist topping
3
160
2
170-190
30-50
Spongecake dough
Gateaux cake
3
160
2
175-180
30-40
Rolls
3
180
2
200-220
10-20
Egg-white dough
Meringues
3
90
2
80-120
80-90
Cinnamon stars
3
140
2
150-175
15-20
Macaroons
3
140
2
150-160
20-45
Puff pastry
Puff pastry
3
180
2/3
200-220
15-30
Yeast puff pastry
3
180
2
200-225
30-40
Curd cheese puff
pastry
3
180
2
200-225
30-40
Shortcrust pastry
3
180
2
220-240
30-40
Curd cheese oil
dough
3
180
2
200-220
20-40
Honey cake
3
160
2
175-180
20-35
Rye bread
3
180
2
200-220
50-60
*) Shelf level for the baking trays when baking with hot air convection
One tray always on the third shelf level from the bottom. With two trays: on
the first level the aluminium baking tray (special accessory no. 542) and the
second baking tray on fourth level.
16
EEH 610.0
