Convection guide
Convection
Use temperatures and times in this table as guidelines for baking.
We recommend to preheat the oven with Convection mode.
Food Item
Temp. (°C)
Hazelnut cake square
160-170
mould
Lemon cake ring-
150-160
shaped or bowl mould
Sponge cake
150-160
Fruit flan base
150-170
Flat streusel fruit cake
150-170
(yeast dough)
Croissants
170-180
Bread rolls
180-190
Cookies
160-180
200-220
Oven chips
Time (min.)
Accessory (shelf level)
60-70
Oven rack (1)
50-60
Oven rack (1)
25-35
Oven rack (1)
25-35
Oven rack (1)
30-40
Baking tray (2)
10-15
Baking tray (1)
10-15
Baking tray (1)
10-20
Baking tray (2)
15-20
Baking tray (2)
Top Heat + Convection
Use temperatures and times in this table as guidelines for roasting.
We recommend to preheat the oven using Top Heat + Convection mode.
Put meat on oven rack, follow shelf level advice in the table and use baking tray as
oil pan on level 1.
Food Item
Temp. (°C)
Roast beef
170-190
(1 kg / medium)
Pork shoulder joint /
180-200
Roll (1 kg)
Roast lamb / Leg of
190-210
lamb (0.8 kg)
200-220
Whole chicken (1.2 kg)
Fish whole trouts
180-200
(2 pcs. / 0.5 kg)
Duck breast (0.3 kg)
180-200
Accessory
Time (min.)
(shelf level)
60-90
Oven rack (2) /
Baking tray (1)
90-120
Oven rack (2) /
Baking tray (1)
50-80
Oven rack (2) /
Baking tray (1)
50-70
Oven rack (2) /
Baking tray (1)
30-40
Oven rack (2) /
Baking tray (1)
25-35
Oven rack (2) /
Baking tray (1)
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