•To keep the red meat well cooked outside and juicy in- side set the temperature between
•For white meat, poultry and fish set the temperature be- tween
•Use a dripping pan for very fatty food to prevent the oven from stains that can be permanent.
•Leave the meat for approximately 15 minutes before carving so that the juice does not seep out.
•To prevent too much smoke in the oven during roast- ing, add some water into the dripping pan. To prevent
the smoke condensation, add water each time after it dries up.
Cooking times
Cooking times depend on the type of food, its consisten- cy, and volume.
Initially, monitor the performance when you cook. Find the best settings (heat setting, cooking time, etc.) for your cookware, recipes and quantities when you use this appli- ance.
Baking and roasting table
CAKES
TYPE OF DISH
Whisked recipes Shortbread dough
Strudel
Jam-tart
Fruit cake
Sponge cake (Fatless sponge cake)
Christmas cake/Rich fruit cake
Plum cake
Small cakes
Biscuits
Meringues
Buns
Choux
Plate tarts
Victoria sandwich
1) Preheat for 10 minutes.
Fan cooking
Level | Temp [°C] |
2 (1 and 3) | 160 |
2 (1 and 3) | 160 |
2 | 160 |
2 (1 and 3) | 160 |
2 | 150 |
2 | 160 |
2 | 155 |
2 | 160 |
2 | 160 |
2 | 160 |
3 (1 and 3) | 160 |
3 | 150 |
3 | 100 |
3 | 180 |
3 | 180 |
2 | 170 |
2 | 170 |
Cooking time
[min]
Notes
In cake mould
In cake mould
In cake mould 26 cm
2 cake moulds of 20 cm on the wire
shelf
On baking tray
In cake mould 26 cm
In cake mould 26 cm
In cake mould 26 cm
In cake mould 20 cm
In bread tin 1)
On flat baking tray
On flat baking tray1)
On flat baking tray
On flat baking tray1)
On flat baking tray1)
In cake mould 20 cm
Left + right in cake mould 20 cm
7