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 soufflés. 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
Food				(min.)
				(min.)

Hazelnut cake	160-170	Grill Insert +	2	60-70
square mould		Ceramic Tray

Lemon cake ring-	150-160	Grill Insert +	2	50-60
shaped or bowl		Ceramic Tray
mould

Sponge cake	150-160	Grill Insert +	2	25-35
		Ceramic Tray

Fruit flan base	150-170	Grill Insert +	2	25-35
		Ceramic Tray

Flat streusel fruit	150-170	Baking tray	3	30-40
cake (yeast dough)

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

Cooking Smart

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2015-04-13 �� 7:10:00