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(°C) (min)
Sweet bakes Conventional Cooking 180 - 200 40 - 60
Pasta bake Conventional Cooking 180 - 200 45 - 60
10.8 Multilevel baking
Use the first / third shelf position.
Use the function: True Fan Cooking.
Use the baking trays.
CAKES / PAS-
TRIES / BREADS
(°C) (min)
Cream puffs /
Eclairs, preheat
the empty oven
160 - 180 25 - 45
Dry streusel cake 150 - 160 30 - 45
Short pastry bis-
cuits
150 - 160 20 - 40
Biscuits made of
sponge cake mix-
ture
160 - 170 25 - 40
Short bread /
Pastry strips
140 25 - 45
Biscuits made of
yeast dough
160 - 170 30 - 60
Macaroons 100 - 120 40 - 80
CAKES / PAS-
TRIES / BREADS
(°C) (min)
Pastries made of
egg white / Mer-
ingues
80 - 100 130 -
170
10.9 Tips on Roasting
Use heat-resistant ovenware.
Roast lean meat covered (you can use
aluminium foil).
Roast large meat joints directly in the tray
or on the wire shelf placed above the
tray.
Put some water in the tray to prevent
dripping fat from burning.
Turn the roast after 1/2 - 2/3 of the
cooking time.
Roast meat and
fish in large pieces (1 kg
or more).
Baste meat joints with their own juice
several times during roasting.
10.10 Roasting
Use the first shelf position.
Use the function: Conventional Cooking.
BEEF
(kg)
(W) (°C) (min)
Pot roast 1 - 1.5 200 230 60 - 80
Use the function: Turbo Grilling.
ENGLISH 21
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