6-2/3 6-1/1 6-2/1 10-1/1 10-2/1 20-1/1 20-2/1
Tray bake
Load size 3× 2/3
GN
3× 1/1
GN
3× 2/1
GN
5× 1/1
GN
5× 2/1
GN
GN
GN
Accessories
Preheat Step 1
45 min
Apple strudel
Load size 3× 2/3
GN
3× 1/1
GN
3× 2/1
GN
5× 1/1
GN
5× 2/1
GN
GN
GN
Accessories Roasting and baking tray
Preheat Step 1
25 min
Sponge base
Load size 4× 2/3
GN
6× 1/1
GN
6× 2/1
GN
GN
GN
GN
GN
Accessories
Preheat Step 1
12 min Stage 2
Baking.
6-2/3 6-1/1 6-2/1 10-1/1 10-2/1 20-1/1 20-2/1
Sponge bases ring
Load size 3× 1
Pc.
3× 2
Pc.
3× 4
Pc.
5× 2
Pc.
5× 4
Pc.
Pc.
Accessories Grid
Preheat Step 1
Stage 2
Pu pastry, pies, eurons
Load size 6× 2/3
GN
6× 1/1
GN
6× 2/1
GN
GN
GN
GN
GN
Accessories Roasting and baking tray
Preheat Step 1 Step 2
12 min Stage 2 5 min Stage 2
Choux pastry (cream pus)
Load size
Pc.
6× 15
Pc.
Pc.
Pc.
Pc.
Pc.
Pc.
Accessories Roasting and baking tray
Preheat Step 1 Step 2
5 min Stage 2 8 min Stage 2
2120
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