Heat
setting
Use to:
Time
Hints
6-7
Gentle fry: escalope, veal cordon bleu,
cutlets, rissoles, sausages, liver, roux,
eggs, pancakes, doughnuts
as re
-
quired
Turn halfway through
7-8
Heavy fry, hash browns, loin steaks,
steaks
5-15
min
Turn halfway through
9
Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
Inner side of door
On the inner side of the oven door you can find:
• the numbers of the shelf levels
• information about the oven functions, recommended shelf levels and temperatures for
typical dishes.
The temperature and baking times in the tables are guidelines only. They depend on the
recipes, quality and quantity of the ingredients used.
Baking
General instructions
• Your new oven may bake or roast differently to the appliance you had before. Adapt
your usual settings (temperature, cooking times) and shelf levels to the values in the
tables.
• With longer baking times, the oven can be switched off about 10 minutes before the
end of baking time, to use the residual heat.
When you use frozen food, the trays in the oven can twist during baking. When the
trays get cold again, the distortion will be gone.
How to use the Baking Tables
• We recommend to use the lower temperature the first time.
• If you cannot find the settings for a special recipe, look for the one that is almost the
same.
• Baking time can be extended by 10-15 minutes, if you bake cakes on more than one
level.
• Cakes and pastries at different heights do not always brown equally at first. If this occurs,
do not change the temperature setting. The differences equalize during the baking pro
-
cedure.
Baking on one oven level - Baking in tins
Type of baking
Oven function
Level
Temperature
(°C)
Time (h:min)
Ring cake or brioche
TRUE FAN
1
150 - 160
0:50 - 1:10
Madeira cake/Fruit
cakes
TRUE FAN
1
140 - 160
1:10 - 1:30
Sponge cake
TRUE FAN
1
140
0:25 - 0:40
Sponge cake
CONVENTIONAL
1
160
0:25 - 0:40
10
Helpful hints and tips
