42
Cakes, desserts
Cakes, cookies, breads, beef, fish
Pastry, pizzas
Preheat 10 - 15 minutes
Broil
DO NOT SCARP THE SURFACE WITH A KNIFE; YOU CAN PERMA-
NENTLY DAMAGE THIS FINISH.
Oven temperature
Function/Food
ºC
ºF
140 - 150
190 - 200
210 - 230
260 - 270
280 - 290
284 - 302
374 - 392
410 - 446
500 - 518
536 - 554
Oven shelves
Oven shelves can be cleaned with a mild abrasive cleaner, following manufacturer’s direc-
tions. After washing them, rinse them and wipe-dry with a clean cloth. To remove heavy soil
you can use a scouring pad or a stiff bristle brush.
Interior face of the door and oven’s floor
For normal cleaning conditions, use only soapy water. If there are heavy spillovers or spatters
you can use abrasive mild cleaners, you may also use a scouring pad. Do not let that spill-
overs or spatters of food containing high levels of sugar or acid (like milk, tomato, sauces,
fruit juices or pie fillings) stay on the surface for extended periods of time.
5 Cooking tips
5.1 Oven temperatures
We recommend following table as a guide to obtain better baking results.
5.2 Recommended food positions (bake)
Notes:
• Shelf positions are named bottom to top A, B, C, D and E.
• Most food will bake well in the middle position (shelf position C).
• Large foods will bake well in the middle/low position (shelf position B).
• Shelf position A is not recommended.
Food
Cookies
Cakes
Pastry
Breads
Doughs
Meat and fish (small)
Meat, large pieces like turkey
or pork leg
Shelf position
Temperature/Time
D,C
C, B
C
C
C
C
B
The stated on the recipe
