Table des Matières
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10. HINTS AND TIPS
WARNING!
Refer to Safety chapters.
The temperature and baking
times in the tables are
guidelines only. They
depend on the recipes and
the quality and quantity of
the ingredients used.
10.1 Cooking recommendations
The oven has four shelf positions.
Count the shelf positions from the bottom
of the oven floor.
Your oven may bake or roast differently
to the oven you had before. The below
tables provide you with the standard
settings for temperature, cooking time
and shelf position.
If you cannot find the settings for a
special recipe, look for the similar one.
The oven has a special system which
circulates the air and constantly recycles
the steam. With this system you can
cook in a steamy environment and keep
the food soft inside and crusty outside. It
decreases the cooking time and energy
consumption.
10.2 Baking and roasting
Cakes
Food
Whisked
recipes
Short‐
bread
dough
Butter-milk
cheese
cake
All manuals and user guides at all-guides.com
Top / Bottom Heat
Tempera‐
Shelf po‐
ture (°C)
sition
170
2
170
2
170
1
Baking cakes
Do not open the oven door before 3/4 of
the set cooking 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 deep 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 roasting, add some water into the
deep 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 consistency, 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 appliance.
True Fan Cooking
Tempera‐
Shelf po‐
ture (°C)
sition
160
2 (1 and
3)
160
2 (1 and
3)
160
2
Time
Com‐
(min)
ments
45 - 60
In a cake
mould
24 - 34
In a cake
mould
60 - 80
In a 26 cm
cake
mould
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