English 33
C
ooking Smar
t
Steam Convection / Steam Top Heat + Convection / Steam Bottom Heat + Convection
Use settings and times in this table as guide lines for baking and roasting.
We recommend to always fill the water reservoir with fresh water to the maximum
level.
Food item
Combi. Steam
mode
Temp. (°C) Preheat
Steam
level
Time
(min.)
Accessory
(shelf level)
Puff pastry
stripes
(add grated
cheese)
Steam
Convection
200
O
Low
15-20
Baking tray
(1)
Croissants
(all ready made
croissant dough)
Steam
Convection
180
O
Low
20-25
Baking tray
(1)
Homemade bread
Steam Bottom
Heat +
Convection
180
O
Mid
30-40
Oven rack
(1)
Vegetable gratin /
Potato gratin
Steam
Convection
160-180
O
Mid
35-50
Oven rack
(2)
Roast beef, 1 kg
Medium-welldone
Steam Top
Heat +
Convection
1
st
stage :
180
2
nd
stage :
180
X
High
1
st
stage :
25-35
2
nd
stage :
25-35
Oven rack
(2) / Baking
tray (1)
Whole chicken
Steam Top
Heat +
Convection
1
st
stage :
210
2
nd
stage :
210
X
High
1
st
stage :
30-40
2
nd
stage :
20-30
Oven rack
(2) / Baking
tray (1)
Chicken pieces
Steam Top
Heat +
Convection
1
st
stage :
210
2
nd
stage :
210
X
High
1
st
stage :
20-30
2
nd
stage :
20-30
Oven rack
(2) / Baking
tray (1)
NOTE
•
We recommend turning the food over 1st and 2nd stage.
•
If you open the door while oven is cooking, the oven stops. To restart the
oven, close the door and tap
START
.
Convection guide
Convection
Use temperatures and times in this table as guidelines for baking.
We recommend to preheat the oven with Convection mode.
Food Item
Temp. (°C)
Time (min.)
Accessory (shelf level)
Hazelnut cake square
mould
160-170
60-70
Oven rack (1)
Lemon cake ring-
shaped or bowl mould
150-160
50-60
Oven rack (1)
Sponge cake
150-160
25-35
Oven rack (1)
Fruit flan base
150-170
25-35
Oven rack (1)
Flat streusel fruit cake
(yeast dough)
150-170
30-40
Baking tray (2)
Croissants
170-180
10-15
Baking tray (1)
Bread rolls
180-190
10-15
Baking tray (1)
Cookies
160-180
10-20
Baking tray (2)
Oven chips
200-220
15-20
Baking tray (2)
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