User manual

Type of baking True Fan Cooking
Shelf positions from bottom
2 shelf positions
Temperature (°C) Time (min)
Short bread / Short bread /
Pastry Stripes
1 / 3 140 25 - 45
Biscuits made with sponge
mixture
1 / 3 160 - 170 25 - 40
Pastries made with egg
white, meringues
1 / 3 80 - 100 130 - 170
Macaroons 1 / 3 100 - 120 40 - 80
Biscuits made with yeast
dough
1 / 3 160 - 170 30 - 60
Pizza Setting
Type of baking Shelf position Temperature (°C) Time (min)
Pizza (thin crust)
1)
3 200 - 230 15 - 20
Pizza (with a lot of topping)
2)
3 180 - 200 20 - 30
Tarts 3 180 - 200 40 - 55
Spinach flan 3 160 - 180 45 - 60
Quiche Lorraine (Savoury
flan)
3 170 - 190 45 - 55
Swiss Flan 3 170 - 190 45 - 55
Cheesecake 2 140 - 160 60 - 90
Apple cake, covered 2 150 - 170 50 - 60
Vegetable pie 3 160 - 180 50 - 60
Unleavened bread
1)
3 230 10 - 20
Puff pastry flan
1)
3 160 - 180 45 - 55
Flammekuchen
1)
3 230 12 - 20
Piroggen (Russian version of
calzone)
1)
3 180 - 200 15 - 25
1) Preheat the oven.
2) Use the deep pan.
Roasting table
Roasting dishes
• Large roasting joints can be roasted directly
in the deep pan or on the wire shelf above the
deep pan (if present).
• Roast lean meats in a roasting tin with a lid.
This will keep the meat more succulent.
• All types of meat, that can be browned or
have crackling, can be roasted in the roasting
tin without the lid.
• Use heat-resistant ovenware to roast (refer to
the instructions of the manufacturer).
• You can roast large roasting joints directly in
the deep pan (if present) or on the wire shelf
above the deep pan.
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