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Food Temperature (°C) Time (min) Shelf position
Smoked loin of pork
600 - 1000 g (soak for
2 hours)
160 - 180 60 - 70 2
Chicken 1000 g 180 - 210 50 - 60 2
Duck 1500 - 2000 g 180 70 - 90 2
Goose 3000 g 170 130 - 170 1
Potato gratin 160 - 170 50 - 60 2
Pasta bake 170 - 190 40 - 50 2
Lasagne 170 - 180 45 - 55 2
Misc. types of bread
500 - 1000 g
180 - 190 45 - 60 2
Bread rolls 180 - 210 25 - 35 2
Ready-to-bake rolls 200 15 - 20 2
Ready-to-bake bagu-
ettes 40 - 50 g
200 15 - 20 2
Ready-to-bake bagu-
ettes 40 - 50 g, fro-
zen
200 25 - 35 2
10.5 Steam Regenerating
Food Temperature (°C) Time (min)
1)
Shelf position
One-plate dishes 120 - 130 15 - 20 2
Pasta 120 - 130 15 - 20 2
Rice 120 - 130 15 - 20 2
Dumplings 120 - 130 15 - 20 2
1)
The times are for guidance only.
10.6 Baking
Use the lower temperature the first time.
You can extend baking times 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 twist during baking.
When the trays become cold again, the
distortions disappear.
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