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VO
6
[°C]
+
[min.]
6
[°C]
+
[min.]
170–190
3)
2 10–20 –––
170–190
3)
2 20–40 –––
150–180
3)
2 20–45 –––
180–200
3)
2 12–16 –––
30–50
5)
15–30 – –
160–180 1 50–60 – –
150–170 2 55–65 – –
170–190 2 35–45 – –
170–190
1)
3 40–55 170–190 2 40–55
160–180 2 50–60 – – –
190–210
3)
2 50–60 – – –
220–240 2 10–25 220–240 2 10–20
180–200 2 25–35 170–190 2 25–35
160–180 2 25–30 – – –
180–200
3)
3 30–40 – – –
190–210
3)
2 20–25 – – –
120–140
3)
2 25–50 – – –
U Fan Plus / V Conventional Heat / O Intensive Bake
6 Temperature / Shelf level / + Baking time
1) Do not use Rapid Heat-up S during the heating-up phase.
2) The settings also apply for testing in accordance with EN 60350.
3) Pre-heat the oven.
4) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified time has elapsed.
5) Place the rack on the floor of the oven, and stand the bowl containing the dough on the
rack.
Baking
55
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