Operation Manual

en Tested for you in our cooking studio
32
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Recommended setting values
In the table, you can find the ideal heating type for
various kinds of bread and bread roll. The temperature
and baking time are dependent on the quantity and
composition of the dough. Different settings ranges are
indicated for this reason. Try using the lower values at
first. A lower temperature results in more even
browning. If necessary, use a higher setting the next
time.
Note: Baking times can not be reduced by using higher
temperatures. The bread or bread rolls would only be
cooked on the outside, but would not be fully baked in
the middle.
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, you can reduce the indicated baking times by
several minutes.
Preheating is necessary for selected dishes, and this is
indicated in the table. Some food turns out better if it is
baked in several stages. These dishes are indicated in
the table.
The setting values for bread dough apply to both dough
placed on a baking tray and dough placed in a loaf tin.
If you wish to follow one of your own recipes when
baking, you should use a similar baked item in the table
as a reference.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Caution!
Never pour water into the hot cooking compartment or
place cookware containing water onto the cooking
compartment floor. The temperature change can cause
damage to the enamel.
Types of heating used:
■ < 4D hot air
■ 7 Circulated air grilling
■ ( Grill, large area
■ * Grill, small area
Dish Accessories Shelf posi-
tion
Type of
heating
Temperature in
°C/ grill setting
Cooking time in
mins.
Bread
White bread, 750 g Universal pan or cake tin 1 < 200-220* 10-15
180-190 25-35
Multigrain bread, 1.5 kg Universal pan or cake tin 1 < 210-220* 10-15
180-190 40-50
Wholemeal bread, 1 kg Universal pan 1 < 210-220* 10-15
180-190 40-50
Flatbread Universal pan 1 < 220-240 20-30
Bread rolls
Part-cooked rolls or baguette, pre-baked Universal pan 2 < 200-220 10-20
Bread rolls, sweet, fresh Baking tray 1 < 160-170* 15-25
Bread rolls, sweet, fresh, 2 levels Universal pan + baking tray 3+1 < 150-160* 20-30
Bread rolls, fresh Baking tray 1 < 170-190 25-35
Baguette, pre-baked, chilled Universal pan 2 < 200-220 10-20
Bread rolls, frozen
Part-cooked rolls or baguette, pre-baked Universal pan 2 < 200-220 15-25
Lye bread, pieces of dough Baking tray 1 < 200-220 15-25
Croissant, pieces of dough Baking tray 1 < 150-170* 20-35
* Preheat