10Helpful hints and tips
Heat
setting
Use to:
Gentle fry: escalope, veal cordon bleu, cutlets, rissoles, sausages, liver, roux, eggs, pancakes, doughnuts
Heavy fry, hash browns, loin steaks, steaks
Time
as re- quired
Hints
Turn halfway through
Turn halfway through
9
Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips
Inner side of door
On the inner side of the oven door you can find:
•the numbers of the shelf levels
•information about the oven functions, recommended shelf levels and temperatures for typical dishes.
The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used.
Baking
General instructions
•Your new oven may bake or roast differently to the appliance you had before. Adapt your usual settings (temperature, cooking times) and shelf levels to the values in the tables.
•With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to use the residual heat.
When you use frozen food, the trays in the oven can twist during baking. When the trays get cold again, the distortion will be gone.
How to use the Baking Tables
•We recommend to 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.
•Baking time can be extended by
•Cakes and pastries at different heights do not always brown equally at first. If this occurs, do not change the temperature setting. The differences equalize during the baking pro- cedure.
Baking on one oven level - Baking in tins
Type of baking
Ring cake or brioche
Madeira cake/Fruit cakes
Sponge cake
Sponge cake
Oven function | Level |
TRUE FAN | 1 |
TRUE FAN | 1 |
TRUE FAN | 1 |
CONVENTIONAL | 1 |
Temperature
(°C)
150 - 160
140 - 160
140
160
Time (h:min)
0:50 - 1:10
1:10 - 1:30
0:25 - 0:40
0:25 - 0:40