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• To keep the red meat well cooked outside and juicy in-
side set the temperature between 200°C-250°C.
• For white meat, poultry and fish set the temperature be-
tween 150°C-175°C.
• 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
Fan cooking
Cooking time
[min]
Notes
Level
Temp [°C]
Whisked recipes 2 (1 and 3) 160 45-60 In cake mould
Shortbread dough 2 (1 and 3) 160 24-34 In cake mould
Butter-milk cheese cake 2 160 60-80 In cake mould 26 cm
Apple cake (Apple pie) 2 (1 and 3) 160 100-120 2 cake moulds of 20 cm on the wire
shelf
Strudel 2 150 60-80 On baking tray
Jam-tart 2 160 30-40 In cake mould 26 cm
Fruit cake 2 155 60-70 In cake mould 26 cm
Sponge cake (Fatless
sponge cake)
2 160 35-45 In cake mould 26 cm
Christmas cake/Rich
fruit cake
2 160 50-60 In cake mould 20 cm
Plum cake 2 160 50-60
In bread tin
1)
Small cakes 3 (1 and 3) 160 20-30 On flat baking tray
Biscuits 3 150 20-30
On flat baking tray
1)
Meringues 3 100 90-120 On flat baking tray
Buns 3 180 15-20
On flat baking tray
1)
Choux 3 180 25-35
On flat baking tray
1)
Plate tarts 2 170 45-70 In cake mould 20 cm
Victoria sandwich 2 170 40-55 Left + right in cake mould 20 cm
1) Preheat for 10 minutes.
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