28

Instructions for the user
FISH
SALMON TROUT
Bottom –
ventilated
circular
2150 - 160 35 - 40
PIZZA Ventilated static 1250 - 280 6 - 10
BREAD Circular 2190 - 200 25 - 30
MUFFINS Turb o 2180 - 190 15 - 20
DESSERTS
DOUGHNUT Ventilated static 2160 55 - 60
FRUIT TART Ventilated static 2160 30 - 35
SHORT PASTRY
Bottom +
ventilated
circular
2160 - 170 20 - 25
JAM TARTS Turb o 2160 20 - 25
PARADISE CAKE Ventilated static 2160 55 - 60
ECLAIR Turb o 2150 - 160 40 - 50
LIGHT SPONGE CAKE Circular 2150 - 160 45 - 50
RICE PUDDING Turb o 2160 40 - 50
CROISSANTS Circular 2160 25 - 30
8.3 Using other functions

The following tables indicate how to use the functions for thawing, proving

and cooking with the rotisserie rod.

FUNCTION LEVEL FROM
BELOW
TEMPERATURE
°C TIME IN MINUTES
Thawing 130 Depending on the
quantity.
Proving 140