Table des Matières
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Les langues disponibles
28 progress
Conventional Cook-
TYPE OF DISH
Shelf posi-
Whisked rec-
ipes
Shortbread
dough
Butter-milk
cheese cake
Apple cake (Ap-
ple pie)
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 sand-
wich
1) Preheat for 10 minutes.
BREAD AND PIZZA
Conventional Cook-
TYPE OF DISH
Shelf posi-
White bread
Rye bread
Bread rolls
Pizza
ing
Temp
tion
[°C]
2
170
2
170
1
170
1
170
2
175
2
170
2
170
2
170
2
170
2
170
3
170
3
150
3
100
3
190
3
190
3
180
1 or 2
180
ing
Temp
tion
[°C]
1
190
1
190
2
190
1
190
Fan Cooking
Shelf posi-
Temp
tion
[°C]
2 (1 and 3)
165
2 (1 and 3)
160
2
165
2 (1 and 3)
160
2
150
2 (1 and 3)
160
2
155
2
160
2
160
2
165
3 (1 and 3)
166
3 (1 and 3)
140
3
115
3
180
3 (1 and 3)
180
2
170
2
170
Fan Cooking
Shelf posi-
Temp
tion
[°C]
1
195
1
190
2 (1 and 3)
180
1
190
Cooking
Notes
time [min]
45 - 60
In a cake mould
24 - 34
In a cake mould
60 - 80
In a 26 cm cake
mould
100 - 120
In two 20 cm
cake moulds on a
wire shelf
60 - 80
In a baking tray
30 - 40
In a 26 cm cake
mould
60 - 70
In a 26 cm cake
mould
35 - 45
In a 26 cm cake
mould
50 - 60
In a 20 cm cake
mould
50 - 60
In a bread tin
20 - 30
In a baking tray
20 - 30
In a baking tray
90 - 120
In a baking tray
15 - 20
In a baking tray
25 - 35
In a baking tray
45 - 70
In a 20 cm cake
mould
40 - 55
Left + right in a
20 cm cake
mould
Cooking
Notes
time [min]
60 - 70
1 - 2 pieces, 500
gr per piece
30 - 45
In a bread tin
25 - 40
6 - 8 rolls in a
baking tray
20 - 30
On a deep pan
1)
1)
1)
1)
1)
1)
1)
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