The oven has a special system which
circulates the air and constantly recycles the
steam. With this system you can cook in a
steamy environment and keep the food soft
inside and crusty outside. It decreases the
cooking time and energy consumption.
Baking cakes
Do not open the oven door before 3/4 of the
set cooking time is up.
If you use two baking trays at the same time,
keep one empty level between them.
Cooking meat and fish
Leave the meat for approximately 15 minutes
before carving so that the juice does not seep
out.
To prevent too much smoke in the oven
during roasting, add some water into the
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.
10.2 Baking and roasting
Cakes
Food
Top / Bottom Heat
True Fan Cooking
Time
(min)
Com‐
ments
Tempera‐
ture (°C)
Shelf po‐
sition
Tempera‐
ture (°C)
Shelf po‐
sition
Whisked
recipes
170
2
160
2 (1 and 3)
45 - 60
In a cake
mould
Shortbread
dough
170
2
160
2 (1 and 3)
24 - 34
In a cake
mould
Butter-milk
cheese
cake
170
1
160
2
60 - 80
In a 26 cm
cake mould
Apple cake
(Apple pie)
170
1
160
2 (1 and 3)
100 - 120
In two 20
cm cake
moulds on
a wire shelf
Strudel
175
2
150
2
60 - 80
In a baking
tray
Jam-tart
170
2
160
2
30 - 40
In a 26 cm
cake mould
Fruit cake
170
2
155
2
60 - 70
In a 26 cm
cake mould
Sponge
cake (Fat‐
less
sponge
cake)
170
2
160
2
35 - 45
In a 26 cm
cake mould
ENGLISH 13