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English 59
Cooking Smart
Convection guide
Convection
In Convection mode, both the heating element and the side-wall fan operate together to
circulate the heat inside the cooking chamber. Use this mode for biscuits, individual scones,
rolls, and cakes as well as fruit cakes, choux, and soufés. All conventional ovenproof
cookware, baking tins and sheets – anything you would normally use in a traditional
convection oven – can be used.
Microwaves+Convection
This combination mode combines the microwave energy with hot air, resulting in reduced
cooking time and producing a brown, crispy surface of the food. The oven offers 5 different
combination modes for your convenience. Use this for all kinds of meat and poultry as well
as casseroles and gratin dishes, sponge cakes and light fruit cakes, pies and crumbles, roast
vegetables, scones, and breads. Use only ovenproof cookware, such as glasses, potteries, or
bone china without metal trim.
Convection
Food
Temp. (°C) Accessory Level Cooking time
(min.)
Hazelnut cake
square mould
160-170 Grill Insert +
Ceramic Tray
2 60-70
Lemon cake ring-
shaped or bowl
mould
150-160 Grill Insert +
Ceramic Tray
2 50-60
Sponge cake 150-160 Grill Insert +
Ceramic Tray
2 25-35
Fruit an base 150-170 Grill Insert +
Ceramic Tray
2 25-35
Flat streusel fruit
cake (yeast dough)
150-170 Baking tray 3 30-40
Croissants 170-180 Baking tray 2 10-15
Bread rolls 180-190 Baking tray 2 10-15
Cookies 160-180 Baking tray 3 10-20
Oven chips 200-220 Baking tray 3 15-20
NQ50J5530BS_EU_DE68-04355C-04_EN.indd 59 10/19/2017 4:49:16 PM
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