Baking

			Helpful hints and tips
			Helpful hints and tips	11


Heat	Use to:	Time	Hints
setting

1-2	Solidify: fluffy omelettes, baked eggs	10-40	Cook with a lid on
		min

2-3	Simmer rice and milkbased dishes, heat-	25-50	Add at least twice as much liquid as
	ing up ready-cooked meals	min	rice, stir milk dishes part way
			through

3-4	Steam vegetables, fish, meat	20-45	Add a few tablespoons of liquid
		min

4-5	Steam potatoes	20-60	Use max. ¼ l water for 750 g of po-
		min	tatoes

4-5	Cook larger quantities of food, stews	60-150	Up to 3 l liquid plus ingredients
	and soups	min

6-7	Gentle fry: escalope, veal cordon bleu,	as re-	Turn halfway through
	cutlets, rissoles, sausages, liver, roux,	quired
	eggs, pancakes, doughnuts

7-8	Heavy fry, hash browns, loin steaks,	5-15	Turn halfway through
	steaks	min
9	Boil large quantities of water, cook pasta, sear meat (goulash, pot roast), deep fry chips

The temperature and baking times in the tables are guidelines only. They depend on the recipes, quality and quantity of the ingredients used.

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 10-15 minutes, if you bake cakes on more than one lev- el.

•Cakes and pastries at different heights do not always brown equally at first. If this oc- curs, do not change the temperature setting. The differences equalize during the baking procedure.