(°C) (min)
Terrine 90 40 - 50
11.5 Humidity Low
Use the second shelf position unless
specified otherwise.
(°C) (min)
Ready-to-bake bagu‐
ettes, 40 - 50 g
200 20 - 30
Ready-to-bake rolls 200 20 - 30
Ready-to-bake bagu‐
ettes, frozen, 40 - 50 g
200 25 - 35
Meatloaf, raw, 0.5 kg 180 30 - 40
Rolls, 40 - 60 g 180 - 210 30 - 40
Pasta bake 190 40 - 50
Bread, 0.5 - 1 kg 180 - 190 45 - 50
Lasagne 180 45 - 55
Chicken, 1 kg 180 - 200 50 - 60
Potato gratin 160 - 170 50 - 60
Pork loin, smoked, 0.6 -
1 kg
160 - 180 60 - 70
Roast beef, 1 kg 180 - 200 60 - 90
Duck, 1.5 - 2 kg 180 70 - 90
Roast veal, 1 kg 180 80 - 90
Roast pork, 1 kg 160 - 180 90 - 100
(°C) (min)
Goose, 3 kg, use the
first shelf position
170 130 - 170
11.6 Steam Regenerating
Use the second shelf position.
Set the temperature to 110 °C.
(min)
One-plate dishes 10 - 15
Pasta 10 - 15
Rice 10 - 15
Dumplings 15 - 25
11.7 Baking
For the first baking, use the lower
temperature.
You can extend the baking time by 10 – 15
minutes if you bake cakes on more than one
shelf position.
Cakes and pastries at different heights do not
always brown equally. There is no need to
change the temperature setting if an unequal
browning occurs. The differences equalize
during baking.
Trays in the oven can distort during baking.
When the trays are cold again, the distortions
disappear.
11.8 Tips on baking
Baking results Possible cause Remedy
The bottom of the cake is not
baked sufficiently.
The shelf position is incorrect. Put the cake on a lower shelf.
ENGLISH 25
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