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Instructions for operating and installing the oven.
Explanation of symbols used for oven functions in recipes.
Instructions and considerations for pre-heating the oven.
Usage of the food probe for accurate cooking.
How to select and use automatic cooking programmes.
Explanation of the Moisture plus function and its modes.
Instructions for baking ready-made dough products.
Recipe for a classic apple tart with caramel topping.
Recipe for a light apple sponge cake.
Recipe for a classic apple pie with raisin topping.
Recipe for apple streusel cake with hazelnut brittle.
Recipe for apricot streusel cake with quark dough.
Recipe for a moist Belgian sponge cake.
Recipe for a basic gateau with options for fruit topping.
Recipe for a classic butter cake with almond topping.
Recipe for a classic rich fruit cake (15 cm diameter).
Recipe for a classic rich fruit cake (20 cm diameter).
Recipe for a classic rich fruit cake (25 cm diameter).
Recipe for fruit flan using puff pastry.
Recipe for fruit flan using shortcrust pastry.
Recipe for Gugelhupf, with automatic and fan plus settings.
Recipe for a plaited walnut loaf.
Recipe for a plaited loaf with raisins and lemon zest.
Recipe for an almond cake, with traditional decoration tip.
Recipe for a marble cake with cocoa swirl effect.
Recipe for fruit streusel cake with yeast dough.
Recipe for Swiss apple cake with a cream filling.
Recipe for pine nut and almond cake with custard filling.
Recipe for Sachertorte with apricot glaze and chocolate icing.
Recipe for a classic sponge cake with lemon or orange icing.
Recipe for chocolate hazelnut cake baked in a springform or ramekins.
Recipe for streusel cake with quark filling.
Recipe for Viennese apple strudel using filo pastry.
Recipe for a cinnamon and macadamia nut ring.
Recipe for basic biscuits using automatic programmes.
Recipe for Linzer Augen biscuits with red currant jelly filling.
Recipe for almond macaroons with sweet and bitter almonds.
Recipe for drop cookies using piping bag.
Recipe for vanilla biscuits shaped into crescents.
Recipe for chocolate cherry muffins with cream cheese filling.
Recipe for walnut muffins with rum-soaked raisins.
Recipe for choux buns filled with cream and fruit.
Recipe for apricot loaf with pistachio nuts.
Recipe for buttermilk bread with rye flour and seeds.
Recipe for flat bread using automatic or moisture plus programmes.
Recipe for Italian Mozzarella bread with cheese and herb topping.
Recipe for herb bread using automatic or moisture plus programmes.
Recipe for raisin loaf using buttermilk and low-fat quark.
Steps for cleaning whole fish and fish fillets.
Indicators for determining when fish is cooked.
Guidelines for using automatic programmes and food probe with fish.
Preparation tips for meat, including automatic programmes and food probe.
Guidelines for using automatic programmes with poultry.
How to use the food probe with poultry for accurate cooking.
Instructions for preparing pizza dough and various toppings.
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