The oven
Note the safety instructions on page 14!
The oven can function in the following heating modes: top and bottom heat,
hot air convection and grill (with accessory no. 540).
Selecting the operation mode and the temperature
Selecting the operation mode:
Turn the oven selection dial (on the
left) to the right.
Setting the temperature:
turn the temperature selection dial (2nd
dial on the left) to the right.
Grilling (with optional accessory no. 540): turn the oven selection dial to the
symbol *or +.
While the oven is heating up a heating-up indicator will light up on the ope-
ration fascia. This indicator will go out when the selected temperature has
been reached.
Control symbols and heating modes
0OFF
!Lighting
Pizza mode For baking pizza.
$Top heat/bottom heat Preheating
-Bottom heat Prebaking very moist cake.
.Top heat Browning
*Grilling Grilling small portions. Position the pieces of
meat at the centre of the roasting rack.
+Large-area grill For grilling larger portions such as steak,
fish and sausages, but also for browning
toast dishes and gratins
#Hot air convection Roasting, baking and cooking on several levels.
#Cold air convection without temperature setting, for gently tha-
wing and cooling food.
Thaw and cook For frozen food (ready-to-serve meals, fried
dishes, cakes)
Shelves
Do not line the oven with aluminium foil!
Baking trays:
Lift slightly when removing.
After baking trays are placed back into the oven, the sloping edge of the
tray must point towards the oven door.
Push the drip pan and baking tray with the two slots right at the back into
the oven.
Rack:
Please ensure that the catches of the
racks always point towards the back
(away from you).
Baking
#Hot air convection * With two trays at the same time.
$Top and bottom heat Preheat the oven.
Hot air
*
Top and
bottom heat
Time
Shelf Temperature
in °C
Shelf Temperature
in °C in mins.
Rich cake dough
Large round cake 3 160 1 175-180 50-60
Loaf-shaped cake 3 160 1 175-190 50-70
Madeira cake 3 150-160 1 160-180 60-70
Flan 3 160 1 175-190 40-60
Flan base 3 180 2 200-220 20-30
Fine fruit flan 3 160 1 175-190 45-60
Small cakes 3 160 2 200-220 15-20
Cake baked on
baking tray:
Dry topping 3 160 2 180-200 25-35
Moist topping 3 160 2 175-190 30-50
Shortcrust pastry
Flan base 3 160 2 180-200 25-35
Cheesecake 3 150-160 1 170-180 70-80
Small cakes 3 160 2/3 200-220 10-20
Cake baked on
baking tray:
Dry topping 3 160 2 180-200 25-35
Moist topping 3 160 2 175-180 30-50
Yeast dough
Large round cake 3 160 1 175-190 50-60
Plaited bun 3 160 2 180-200 40-50
Christmas cake
(preheat)
3 160 2 175-180 40-60
Small cakes 3 160 2 180-220 12-20
Cake baked on
baking tray:
Dry topping 3 160 2 180-220 20-30
Moist topping 3 160 2 170-190 30-50
Spongecake dough
Gateaux cake 3 160 2 175-180 30-40
Rolls 3 180 2 200-220 10-20
Egg-white dough
Meringues 3 90 2 80-120 80-90
Cinnamon stars 3 140 2 150-175 15-20
Macaroons 3 140 2 150-160 20-45
Puff pastry
Puff pastry 3 180 2/3 200-220 15-30
Yeast puff pastry 3 180 2 200-225 30-40
Curd cheese puff
pastry
3 180 2 200-225 30-40
Shortcrust pastry 3 180 2 220-240 30-40
Curd cheese oil
dough
3 180 2 200-220 20-40
Honey cake 3 160 2 175-180 20-35
Rye bread 3 180 2 200-220 50-60
*) Shelf level for the baking trays when baking with hot air convection
One tray always on the third shelf level from the bottom. With two trays: on
the first level the aluminium baking tray (special accessory no. 542) and the
second baking tray on fourth level.
16 EEH 610.0
