• If the pastry is getting cooked slowly,
make sure that the thickness of the
pastry you have prepared does not over-
flow the tray.
• If the pastry is browned on the surface
but the bottom is not cooked, make sure
that the amount of sauce you will use for
the pastry is not too much at the bottom
Food
Accessory to be
used
Cake on the tray
Standard tray *
Cake mould on
Cake in the mould
wire grill** **
Small cakes
Standard tray *
Small cakes
Standard tray *
Round springform
pan, 26 cm in dia-
Sponge cake
meter on wire grill
**
Round springform
pan, 26 cm in dia-
Sponge cake
meter on wire grill
**
Cookie
Pastry tray *
Rich pastry
Standard tray *
Dough pastry
Standard tray *
Whole bread
Standard tray *
Glass / metal
rectangular con-
Lasagne
tainer on wire grill
**
Round black
metal mould, 20
Apple pie
cm in diameter on
wire grill **
Pizza
Standard tray *
Preheating is recommended for all food.
*These accessories may not be included with your product.
**These accessories are not included with your product. They are commercially available accessories.
of the pastry. For an even browning, try to
spread the sauce evenly between the
dough sheets and the pastry.
• Bake your pastry in the position and tem-
perature appropriate to the cooking table.
If the bottom is still not browned enough,
place it on a bottom shelf for the next
cooking.
Cooking table for pastries and oven foods
Operating func-
Shelf position
tion
Top and bottom
3
heating
Top and bottom
2
heating
Top and bottom
3
heating
Fan assisted bot-
2
tom/top heating
Top and bottom
2
heating
Fan assisted bot-
2
tom/top heating
Top and bottom
3
heating
Fan assisted bot-
2
tom/top heating
Top and bottom
2
heating
Top and bottom
3
heating
Top and bottom
2 or 3
heating
Top and bottom
2
heating
Top and bottom
2
heating
EN / 31
Temperature (°C) Baking time (min)
(approx.)
180
30 ... 45
180
30 ... 50
160
25 ... 35
150
20 ... 30
160
30 ... 45
160
20 ... 30
170
25 ... 40
200
30 ... 40
200
20 ... 35
200
30 ... 45
200
30 ... 45
180
60 ... 75
220
10 ... 25
EN
FR