Cooking Guide (continued)
Convection Guide for fresh food like Bread Rolls, Bread and Cake(continued)
Food | Portion | Power | Time | Instructions |
|
|
| (min.) |
|
Filled Puff | 250 g | Only | Fill fresh puff pastry dough with e.g. | |
Pastries(chilled) | (5pcs) | convection |
| ham, sausages, cheese or |
|
| 220°C |
| vegetables.Put them on baking paper |
|
|
|
| in a circle on the high rack. |
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|
|
|
|
Muffins | 6 x 70 g | 180 W + | Fill the fresh dough evenly in a | |
(fresh dough) | (400- | 200°C |
| ceramic muffindish, suitable for 6 |
| 450g) |
|
| medium sized muffins,or use 6 small, |
|
|
|
| round glass pyrex dishes. Put the dish |
|
|
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| on the low rack. Stand for 5 min. |
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|
Convection guide for frozen food like Bread Rolls, Bread, Cake and Pastry
Preheat the convection with the preheating function until the desired temperature is reached, unless we recommend not to preheat the oven- see table.
Use the power levels and times in this table as guide lines for baking.
Food | Portion | Power | Time | Instructions |
|
|
| (min.) |
|
Bread Rolls | 4 pc (each | 100 W + | Arrange rolls in a circle on the low | |
(ready baked) | ca. 50 g) | 180°C |
| rack. |
|
| without |
| Stand for |
|
| preheating! |
|
|
|
|
|
|
|
Bread Rolls | 4 pc | 100 W + | Arrange rolls in a circle on the low | |
(eassch | 200°C |
| rack. | |
| ca. 50 g) |
|
| Stand for |
Croissants | 4 pc (each | 100 W + | Put the croissants on the high rack. | |
(ready baked) | ca. 60 g) | 180°C |
| After baking stand for |
|
|
|
|
|
Baguettes / | 180 W + | Put the frozen baguette on baking | ||
Garlic Bread | (1pc) | 200°C |
| paper on the low rack. After baking |
|
|
| stand for | |
Baguettes + | 250 g | 450 W + | Put frozen baguettes with topping | |
topping | (2pcs) | 220°C |
| (e.g. tomato, cheese, ham etc) side |
|
|
|
| by side on the low rack. After baking |
|
|
|
| stand for |
|
|
|
|
|
Whole | 500 g | 180 W + | Put the whole bread on the low rack. | |
German Bread |
| 160°C without |
| After baking stand for 5 minutes. |
| preheating! |
|
| |
Cake Pieces | 300 W + | Set frozen cake pieces in a circle on | ||
(ready baked |
| 160°C without |
| the low rack.After baking stand for |
with fruit filling) |
| preheating! |
| |
|
|
|
|
|
Cake (ready | 1200- | 180 W + | Put frozen cake on baking paper on | |
baked with | 1300g | 160°C without |
| the low rack. After baking stand for |
fruit filling) |
| preheating! |
| |
|
|
|
|
|
Convection guide for frozen Pizza, Pasta, Chips and Nuggets |
| |
GB | ||
Preheat the convection with the preheating function until the desired | ||
temperature is reached, unless we recommend not to preheat the oven- see |
| |
| ||
table. |
|
Use the power levels and times in this table as guide lines for baking.
Food | Portion | Power | Time | Instructions |
|
|
| (min.) |
|
Pizza | 600 W + | Place one pizza on the low rack. | ||
220°C | After baking stand for | |||
|
|
|
| |
|
|
|
|
|
2 Pizzas | 600 W + | Place one pizza on the low and | ||
(each | 220°C |
| one on the high rack. After | |
|
|
| baking stand for | |
Pasta | 400 g | 450 W + | Put into a suitable sized glass | |
(Lasagne or |
| 200°C |
| pyrex dish or leave in the original |
Canneloni) |
| without |
| packaging (take care that this is |
|
| preheating! |
| suitable for microwaves and |
|
|
|
| oven heat). |
|
|
|
| Put frozen lasagne on the low |
|
|
|
| rack. |
|
|
|
| After cooking stand for |
|
|
|
| |
|
|
|
|
|
Pasta | 400 g | 450 W + | Put into a suitable sized glass | |
(Macaroni, |
| 200°C |
| pyrex dish or leave in the original |
Tortellini) |
| without |
| packaging (take care that this is |
|
| preheating! |
| suitable for microwaves and |
|
|
|
| oven heat). |
|
|
|
| Put frozen pasta gratin on the |
|
|
|
| low rack. |
|
|
|
| After cooking stand for |
|
|
|
| |
Chicken | 250 g | 450 W + | Put chicken nuggets on the low | |
Nuggets |
| 200°C |
| rack. |
|
|
|
| After cooking stand for |
|
|
|
| |
|
|
|
|
|
Oven Chips | 250 g | 300 W + | Put oven chips directly on baking | |
|
| 220°C |
| paper on the low rack. Turn them |
|
|
|
| over after 2/3 of time. |
|
|
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