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422686
Settings table for baking pastry with hot air and lower heater
Type of pastry Guide (from the bottom) Temperature (°C) Cooking time
(minutes)
Cheesecake (750g cheese)
- short pastry
2 150-160 65-80
Pizza * - leavened dough 2 200-210 15-20
Quiche Loraine - short crust dough 2 180-200 35-40
Apple pie with icing - leavened
dough
2 150-160 35-40
Fruit cake - mixed dough 2 150-160 45-55
Apple pie - fl aky pastry 2 170-180 45-65
• To cook meat, use the operating modes and .
• Data printed in bold represent the most appropriate operation
mode for a particular type of meat.
• When cooking meat, the use of the fat fi lter is recommended
(depending on the model).
Tips on using the cookware
• Meat can be cooked in enamel coated cookware, tempered glass
(Pyrex) cookware, clay, or cast iron cookware.
• Stainless steel baking trays are less appropriate because they
refl ect the heat.
• If the roast is covered, it will remain juicier, and the oven will
not be as dirty.
• In an open baking tray, the roast will brown sooner.
Some notes on cooking meat
• The meat cooking table indicates recommended temperatures,
guide/shelf level, and cooking time. Since cooking times
depend strongly on the type, weight, and quality of meat, they
may have to be adjusted.
• Cooking meat, poultry, and fi sh in an oven is economical only
at weights exceeding 1 kg.
• When cooking meat, add enough liquid to prevent the fat and
juices from the meat to be burnt onto the baking tray. This
means that, in case of longer cooking times, the roast should be
checked upon every one in a while, and liquid should be added.
• After approximately half of cooking time, turn the roast around,
especially when baking in a tray. For better results, start the
cooking with the upper side turned downwards.
• When cooking larger chunks of meat, condensate may
accumulate on the oven door. This is a natural phenomenon
which does not affect the operation of the appliance. After
cooking, wipe the door and door glass dry.
• In order to prevent accumulation of condensate, do not let the
dishes to cool down in the oven.
Cooking / roasting meat
24
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