COOKING HINTS EN
Hints and tips WARNING! Refer to Safety chapters. The temperature and baking times in the tables are guidelines only. They depend on the recipes and the quality and quantity of the ingredients used. Cooking recommendations Your oven may bake or roast differently to the oven you had before. The tables below show recommended settings for temperature, cooking time and shelf position for specific types of the food. If you cannot find the settings for a special recipe, look for the similar one.
Fry the poultry fillets skin side down before vacuum packing. Use the third shelf position. SousVide Cooking: Fish and seafood Dry the fish fillets with a paper towel before you put them in a vacuum bag. Add a cup of water in the vacuum bag when you cook the mussels. BEEF Use the third shelf position. Beef / Veal fillet (°C) (min) Medium, 4 cm thick, 0.8 kg 60 110 - 120 Well done, 4 cm thick, 0.8 kg 65 90 - 100 LAMB / GAME (°C) (min) 60 180 190 Lamb medium, 3 65 cm thick, 0.6 0.
VEGETABLES VEGETABLES Set the temperature to 90 °C. Set the temperature to 95 °C. (min) Asparagus green, whole, 0.7 0.8 kg 40 - 50 Asparagus white, whole, 0.7 0.8 kg 50 - 60 Courgette, slices of 1 cm, 0.7 - 35 - 40 0.8 kg Eggplant, slices of 1 cm, 0.7 0.8 kg 30 - 35 Pumpkin, pieces, 2 cm thick, 0.7 - 0.8 kg 25 - 30 (min) Artichoke hearts, quarter, 0.4 0.
between the shelves to let the steam circulate. Start cooking with a cold oven unless the preheating is recommended in the below table. Use the largest quantity of water required when you cook more than one dish at the same time. Use the second shelf position. Full Steam VEGETABLES Be careful when you open the oven door when the function is on. Steam can release. Set the temperature to 100 °C. Sterilisation This function allows you to sterilise containers (e.g. baby bottles).
VEGETABLES SIDE DISHES / ACCOMPANI‐ MENTS Set the temperature to 100 °C. (min) 25 - 35 Asparagus, white 25 - 35 Brussels sprouts 25 - 35 Set the temperature to 100 °C.
MEAT FRUIT Set the temperature to 100 °C. (min) 10 - 15 Hot berries 10 - 20 Chocolate melting 20 - 25 Fruit compote FISH (min) (°C) 15 20 Thin fish fillet 75 - 80 20 25 Prawns, fresh 75 - 85 20 30 Mussels 100 20 30 Salmon fillets 85 20 30 Trout, 0.25 kg 85 30 40 Prawns, frozen 75 - 85 40 45 Salmon trout, 1 kg 85 (min) (°C) 20 30 Vienna sausage 80 25 35 Chicken breast, poached 90 55 65 Cooked ham, 1 kg 100 60 70 Chicken, poached, 1 - 1.
oven door to the first position for approximately 15 minutes. 4. Set the function: Full Steam. Cook all dishes together until they are ready. Use the first shelf position for meat and the third shelf position for vegetables.
Use the second shelf position. Stewed / Braised meat (°C) (min) 140 - 150 100 140 Humidity Low Use the second shelf position unless specified otherwise. (°C) (°C) (min) Roast pork, 1 kg 160 180 90 - 100 Goose, 3 kg, use the first shelf posi‐ tion 170 130 170 Steam Regenerating Use the second shelf position.
VEGETABLES VEGETABLES Set the temperature maximum to 100 °C. Set the temperature maximum to 100 °C.
SIDE DISHES / ACCOMPANI‐ MENTS FRUIT Set the temperature to 100 °C. Set the temperature maximum to 100 °C. (min) (min) 10-20 Chocolate melting 20-25 Fruit compote 25-35 Bulgur, water / bulgur ratio 1:1 25-35 Yeast dumplings 30-35 Fragrant rice, water / rice ratio 1:1 30-40 Boiled potatoes, quar‐ tered (min) 35-45 Potato dumplings 15-20 Thin fish fillet 75-80 35-45 Rice, water / rice ratio 1:1, the ratio of water to rice can change ac‐ cording to the type of rice.
Steam for Gentle Crisping MEAT (min) (min) (°C) 70-90 Kasseler, poached 90 80-90 Veal / Pork loin, 0.
(min) Use the first shelf position. (°C) 45 - 60 Various types of 180 bread, 0.5 - 1 kg 190 (min) 45 - 60 Sweet dishes 160 180 30-45 50 - 60 Chicken, 1 kg 180-210 Puff pastry / Sa‐ 155 voury cake / 180 Rolls 60 - 70 Loin of pork, smoked, 0.6 - 1 kg 160-180 45-60 Short crust pas‐ try 155 170 130-170 Goose, 3 kg 170 60 - 90 Roast beef, 1 kg 180-200 70 - 90 Duck, 1.5 - 2 kg 80 - 90 Roast veal, 1 kg 180 90 - 100 Roast pork, 1 kg 160-180 180 Use the first shelf position.
Baking results Possible cause Remedy The cake bakes un‐ evenly. The oven temperature is too high and the baking time is too short. Set lower oven temperature and longer baking time. The cake batter is not evenly distributed. Next time spread the cake bat‐ ter evenly on the baking tray. The oven temperature is too low. Next time set a slightly higher oven temperature. The cake is not ready in the baking time specified in a recipe.
CAKES / PASTRIES / BREADS ON BAKING TRAYS Preheat the empty oven unless specified otherwise.
BISCUITS Use the third shelf position. (°C) (min) Macaroons True Fan Cooking 100 - 120 30 - 50 Yeast dough biscuits True Fan Cooking 150 - 160 20 - 40 Puff pastries, preheat the empty oven True Fan Cooking 170 - 180 20 - 30 Rolls, preheat the empty oven Conventional Cook‐ ing 190 - 210 10 - 25 Bakes and gratins Use the first shelf position.
CAKES / PASTRIES / BREADS ON BAKING TRAYS (°C) BISCUITS (min) Cream puffs / Eclairs, preheat the empty oven 160 - 25 180 45 Dry streusel cake 150 - 30 160 45 Rolls (°C) (min) 180 20 30 Tips on Roasting Use heat-resistant ovenware. Roast lean meat covered. Roast large meat joints directly in the tray or on the wire shelf placed above the tray.
BEEF Roast beef or fillet, 1 cm thick well done, preheat the empty oven Turbo Grilling (°C) (min) 170 - 180 8 - 10 PORK Use the function: Turbo Grilling. (kg) (°C) (min) Shoulder / Neck / Ham 1 - 1.5 joint 150 - 170 90 - 120 Chops / Spare rib 1 - 1.5 170 - 190 30 - 60 Meatloaf 0.75 - 1 160 - 170 50 - 60 Pork knuckle, pre‐ cooked 0.75 - 1 150 - 170 90 - 120 VEAL Use the function: Turbo Grilling. (kg) (°C) (min) Roast veal 1 160 - 180 90 - 120 Veal knuckle 1.
LAMB Use the function: Turbo Grilling. (kg) (°C) (min) Lamb leg / Roast lamb 1 - 1.5 150 - 170 100 - 120 Lamb saddle 1 - 1.5 160 - 180 40 - 60 GAME (kg) (°C) (min) Saddle / Hare 1 leg, preheat the empty oven Turbo Grilling 180 - 200 35 - 55 Venison saddle 1.5 - 2 Conventional Cooking 180 - 200 60 - 90 Haunch of ven‐ 1.5 - 2 ison Conventional Cooking 180 - 200 60 - 90 POULTRY Use the function: Turbo Grilling. (kg) (°C) (min) Poultry, portions 0.2 - 0.
FISH (kg) Whole fish 1 - 1.5 Turbo Grilling Bread Baking (°C) (min) 180 - 200 30 - 50 Use the second shelf position. Preheating is not recommended.
PIZZA Preheat the empty oven before cooking. Use the second shelf position. (°C) (min) Pizza, thin crust, use the deep pan 210 - 230 15 - 25 Pizza, thick crust 180 - 200 20 - 30 Unleavened bread 210 - 230 10 - 20 Puff pastry flan 160 - 180 45 - 55 Flammkuchen 210 - 230 15 - 25 Pierogi 180 - 200 15 - 25 Vegetable pie 160 - 180 50 - 60 Grill Preheat the empty oven before cooking. Put the pan into the first shelf position to collect fat.
Slow Cooking This function allows you to prepare lean, tender meat and fish. It is not applicable for: poultry, fatty roast pork, pot roast. Food Sensor temperature should not be higher than 65 °C . 1. Sear the meat for 1 - 2 minutes on each side in a pan over high heat. 2. Put the meat in the roasting pan or directly on the wire shelf. Put a tray below the wire shelf to collect fat. Always cook without a lid while using this function. 3. Use Food Sensor. 4. Select the function: Slow Cooking.
DEFROSTING (°C) (min) Baked cheese 170 - 190 20 - 30 3 Chicken wings 180 - 200 40 - 50 2 Preserving Use only preserve jars of the same dimensions available on the market. STONE FRUIT Do not use jars with twist-off and bayonet type lids or metal tins. Use the first shelf position. Put no more than six one-litre preserve jars on the baking tray. Fill the jars equally and close with a clamp. The jars cannot touch each other.
For a better result, stop the oven halfway through the drying time, open the door and let it cool down for one night to complete the drying. FRUIT For one tray use the third shelf position. For 2 trays use the first and fourth shelf position. Set the temperature to 60 - 70 °C.
VEAL Food core temperature (°C) Less Medium More Roast veal 75 80 85 Veal knuckle 85 88 90 MUTTON / LAMB Food core temperature (°C) Less Medium More Mutton leg 80 85 88 Mutton saddle 75 80 85 Roast lamb / Lamb leg 65 70 75 GAME Food core temperature (°C) Less Medium More Hare saddle / Venison saddle 65 70 75 Hare leg / Hare, whole / Venison leg 70 75 80 POULTRY Food core temperature (°C) Less Medium More Chicken 80 83 86 Duck, whole / half / Turkey, whole
CASSEROLES - PRE‐ COOKED VEGETABLES Zucchini casserole / Broccoli casserole / Fennel casserole RY Food core temperature (°C) Less Medium More 85 88 91 CASSEROLES - SAVOU‐ Cannelloni / Lasagne / Pasta bake Food core temperature (°C) Less Medium More 85 88 91 CASSEROLES - SWEET White bread casserole with / without fruit / Rice porridge cas‐ serole with / without fruit / Sweet noodle casserole Food core temperature (°C) Less Medium More 80 85 90 *
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