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cooking. To decrease the condensation, operate the ap-
pliance for 10 minutes before cooking.
• Clean the moisture after each use of the appliance.
• Do not put the objects directly on the appliance floor
and do not put aluminium foil on the components
when you cook. This can change the baking results and
cause damage to the enamel.
Baking cakes
• Do not open the oven door before 3/4 of the set cook-
ing time is up.
• If you use two baking trays at the same time, keep one
empty level between them.
Cooking meat and fish
• 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
Conventional Cook-
ing
True Fan Cooking
Cooking time
[min]
Notes
Shelf po-
sition
Temp
[°C]
Shelf
position
Temp
[°C]
Whisked recipes 2 170 3 (2 and
4)
160 45-60 In a cake mould
Shortbread dough 2 170 3 (2 and
4)
160 20-30 In a cake mould
Buttermilk cheese-
cake
1 170 2 165 60-80 In a 26 cm cake mould
Apple cake (Apple
pie)
2 170 2 (left
and
right)
160 80-100 In two 20 cm cake moulds on a
wire shelf
1)
Strudel 3 175 2 150 60-80 In a baking tray
Jam-tart 2 170 2 (left
and
right)
165 30-40 In a 26 cm cake mould
Sponge cake 2 170 2 160 50-60 In a 26 cm cake mould
Christmas cake/
Rich fruit cake
2 160 2 150 90-120
In a 20 cm cake mould
1)
Plum cake 1 175 2 160 50-60
In a bread tin
1)
Small cakes - one
level
3 170 3 140-150 20-30 In a baking tray
9
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