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10.7 Multilevel Baking

Use the function: True Fan Cooking.

CAKES / PASTRIES

Cream puffs / Eclairs,

preheat the empty

oven

Dry streusel cake

BISCUITS / SMALL CAKES / PASTRIES / ROLLS

Rolls

Short pastry bis-

cuits

Biscuits made of

sponge cake

mixture

Puff pastries,

preheat the

empty oven

Biscuits made of

yeast dough

Macaroons

Biscuits made of

egg white / Mer-

ingues

10.8 Tips on Roasting

Use heat-resistant ovenware.

Roast lean meat covered (you can use

aluminium foil).

(°C)

160 - 180

150 - 160

(°C)

(min)

180

20 - 30

150 - 160

20 - 40

160 - 170

25 - 40

170 - 180

30 - 50

160 - 170

30 - 60

100 - 120

40 - 80

80 - 100

130 - 170

Use the baking trays.

(min)

25 - 45

30 - 45

2 positions

1 / 4

Roast large meat joints directly in the tray

or on the wire shelf placed above the

tray.

Put some water in the tray to prevent

dripping fat from burning.

Turn the roast after 1/2 - 2/3 of the

cooking time.

2 positions

1 / 4

3 positions

1 / 3 / 5