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For baking pastry, use the , or . mode of operation.
(Oven operation with the selected mode, or system, depends
on the appliance model).
When baking pastry, always remove the fat lter.
Instructions
When baking pastry, always observe the instructions on the
shelf / guide level, temperature, and cooking time indicated in
the pastry baking table. Do not be prejudiced by experience
you may have with other ovens. The values indicated in the
cooking table are de ned and checked especially for this
particular oven.
If the baking table does not speci cally address a particular
type of pastry, see the information for a similar type of pastry.
Baking pastry with upper and lower heater
Bake the pastry at one level only.
Upper / lower heater combination is particularly appropriate for
baking various types of pastry, bread, and meat.
Use dark-colored baking trays. Light-colored trays re ect the
heat, which leads to poorer cooking (browning) results.
Always place the models on the grid. If you are using the
supplied baking tray, remove the grid.
Preheating will shorten the cooking time. Place the dish
into the oven only when the selected temperature has been
reached, i.e. when the control lamp (heater operation lamp)
goes off for the rst time.
Baking pastry
The fat lter installed on the back oven interior wall protects
the fan, round heater, and the oven from impurity, particularly
spattering fat. When cooking meat, we recommend using the fat
lter. When baking pastry, always remove the lter! If the lter is
installed when baking pastry or cakes, the results can be quite
poor.
Fat lter (depending on
the model)
19
Food preparation
19


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