User manual

Heat
set-
ting
Use to: Time Hints
2 - 3 To simmer rice and milk-based
dishes, and to heat up ready-
cooked meals.
25 - 50
min
Add a minimum of two
times as much liquid as
rice. Stir milk dishes half-
way through.
3 - 4 To steam vegetables, fish and
meat.
20 - 45
min
Add some tablespoons of
a liquid.
4 - 5 To steam potatoes. 20 - 60
min
Use a maximum of ¼ l wa-
ter for 750 g of potatoes.
4 - 5 To cook larger quantities of
food, stews and soups.
60 - 150
min
Add a maximum of 3 l of a
liquid to the ingredients.
6 - 7 To lightly fry escalopes, veal
cordon bleu, cutlets, rissoles,
sausages, liver, eggs, pancakes
and doughnuts, and to cook
roux.
as re-
quired
Turn halfway through.
7 - 8 To fry hash browns, loin steaks
and steaks.
5 - 15
min
Turn halfway through.
9 To boil large quantities of water, to cook pasta, to sear meat (goulash,
pot roast) and to deep-fry chips.
9.2 Inner side of the door
In some models, on the inner side of
the door you can find:
• The numbers of the shelf positions.
• Information about the heating func-
tions, recommended shelf positions
and temperatures for typical dishes.
The temperature and baking
times in the tables are guidelines
only. They depend on the rec-
ipes and the quality and quantity
of the ingredients used.
9.3 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.
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