Instruction Manual

Type of Food
Quarter Steam + Heat
1)
Shelf position Temperature (°C)
Time
(min.)
Goose 3000 g 1 170 130 - 170
Potato gratin 2 160 - 170 50 - 60
Pasta bake 2 190 40 - 50
Lasagne 2 180 45 - 55
Misc. types of bread 500 -
1000 g
2 180 - 190 50 - 60
Rolls 40 - 60 g 2 180 - 210 30 - 40
Ready-to-bake rolls 2 200 10 - 20
Ready-to-bake baguettes
40 - 50 g
2 200 20 - 30
Ready-to-bake baguettes
40 - 50 g, frozen
2 200 25 - 35
1)
Amount of water to be added will depend on the length of the cooking time.
11.9 Baking
General instructions
• Your new oven can bake or roast dif-
ferently to the appliance you had be-
fore. Adapt your usual settings (tem-
perature, cooking times) and shelf po-
sitions to the values in the tables.
• With longer baking times, you can de-
activate the oven approximately 10 mi-
nutes before the end of the baking
time and then use the residual heat.
When you cook frozen food, the trays
in the oven can twist during baking.
When the trays become cold again,
the distortions are gone.
How to use the Baking Tables
• The manufacturer recommends that
you use the lower temperature the
first time.
• If you cannot find the settings for a
special recipe, look for the one that is
almost the same.
• You can extend baking times by 10 –
15 minutes if you bake cakes on more
than one level.
• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the tem-
perature setting. The differences
equalize during the baking procedure.
11.10 Tips on baking
Baking results Possible cause Remedy
The bottom of the cake
is not browned suffi-
ciently.
The shelf position is in-
correct.
Put the cake on a lower
shelf.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The oven temperature is
too high.
The next time you bake,
set a slightly lower oven
temperature.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The baking time is too
short.
Set a longer baking time.
You cannot decrease
baking times by setting
higher temperatures.
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