Contents
4
........................................................................................ 63
Installation in a tall or base unit........................................................................ 67
Tall unit side view ............................................................................................. 68
Base unit side view........................................................................................... 69
Connections and ventilation............................................................................. 70
Installing the oven ................................................................................................. 71
Electrical connection ............................................................................................. 72
Batter..................................................................................................................... 74
Shortcrust pastry................................................................................................... 75
Yeast dough .......................................................................................................... 76
Quark dough.......................................................................................................... 77
Sponge mixture ..................................................................................................... 77
Choux pastry, puff pastry, meringue..................................................................... 78
Savoury dishes ...................................................................................................... 79
Beef ....................................................................................................................... 80
Veal........................................................................................................................ 81
Pork ....................................................................................................................... 82
Lamb, game .......................................................................................................... 83
Poultry, fish............................................................................................................ 84
........................................................................................ 85
Test food according to EN 60350-1 ...................................................................... 85
Energy efficiency class according to EN 60350-1................................................. 86