Recommendations for souffles and gratins
Dish | Hot air convection # | Cooking time | |
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| Rack level | Temperature | in minutes |
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Pasta Bake | 2 | ||
Lasagne | 2 | ||
Vegetable Gratin | 2 | ||
Browned Baguettes | 2 | ||
Sweet Puddings | 2 | ||
Stuffed Vegetables | 2 | ||
Potato Bake | 2 | ||
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Recommendations for frozen prepared meals | |||
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Food to be cooked | Shelf | Oven function | Temperature | Time in minutes |
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Frozen pizza | 0 | Pizza function | 480 °F | |
(preheat 250 °C) |
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| 250 °C |
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Chips | 2 | Hot air # | ||
(600 - 1000g) |
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Baguettes | 2 | Hot air # | follow | follow |
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| manufacturer’s | manufacturer’s in- |
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| instructions | structions |
Fruit flan | 2 | Hot air # | follow | follow |
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| manufacturer’s | manufacturer’s in- |
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| instructions | structions |
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Baking
Quantities for one baking tray (i.e. cake mix, yeast dough):
Cake mixture
350 g shortening, 270 g sugar, 1 vanilla sugar, 6 eggs, 670 g flour, 6 level tsp. baking powder
Yeast dough
670 g flour, 50 g yeast, 1 tsp. sugar, 1/4 l milk, 100 g sugar, 2 eggs, 1 vanilla sugar, 100 g margarine.
Hot air convection #
ΦNo need to preheat the oven - you can bake on several levels simultaneously.
Rack levels: | 3rd |
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1 | tray: | rack level from the bottom | |
2 | trays: | 3rd | and 6th rack levels from the bottom |
■If you are baking several cakes in baking pans, add 10- 15 minutes baking time for each pan.
■Remove the baking pans individually, depending on how well browned the cakes are.
■If your recipe doesn’t provide instructions for baking by hot air convection, bake using hot air convection # , at a temperature of 320 ° F / 160 °C.
■Important: When baking cakes with a moist fruit topping, the development of humidity will be high. Only bake one cake at a time.
Top/Bottom heat $
ΦPreheating - baking on one level
■Preheat the oven by Pizza mode 
, and when the temperature has been reached, set the oven back to Top/Bottom heat $ .
■Baking pans made of black metal and aluminium are recommended.
Intensive hot air convection 0
ΦNo need to preheat the oven - baking on one level
■Only for large flat cakes with a dry topping, such as a crumble topping.
Pizza mode
ΦBaking on one level
■for moist cakes
■for pizzas: preheat the oven with a baking tray or a pizza stone (accessory)
■for bread: preheat the oven
Baking pizza
ΦSelect the Pizza mode 
at 480 °F / 250 °C.
–If you use a pizza stone (special accessory), the pizza will have a very crispy base. Preheating time: at least 30 minutes.
Read the instructions enclosed with the pizza stone.
Basic recipe for pizza dough
4 1/4 cups of flour, 20 g of yeast, 1 1/2 cups of lukewarm water,
3 tablespoons of olive oil, 2 teaspoons of salt, 2 teaspoons of sugar.
Baking pizza on a baking tray
–Make a yeast dough out of the specified ingredients.
–Allow the dough to rise for approx. 30 minutes until it has doubled in size.
–Knead the dough for a few minutes and allow it to rise for another 15 min.
–Preheat the oven in Pizza mode 
at a temperature of 480 °F / 250 °C.
–Grease the baking tray. If you are making small round pizzas, insert the baking tray into the oven and preheat.
–Roll out the dough, place on a baking tray and form an edge.
–Add your desired toppings quickly so the dough doesn’t get moist.
–Small pizzas: put dough with topping on the preheated baking tray.
–Place the baking tray in rack level 0.
–Bake for approx. 15 minutes in Pizza mode 
, at 480 °F / 250 °C.
Baking pizzas on the pizza stone
–Prepare the pizza dough as described above.
–Place the pizza stone on the oven rack and insert at rack level 0.
–Preheat the oven in Pizza mode 
at a temperature of 480 °F / 250 °C
–Dust the lifter with flour before placing the dough on top. Add toppings quickly so the dough doesn’t become moist. Don’t leave the pizza on the lifter for too long, or the dough won’t slide off.
–When preheating is over, push the pizza off the lifter onto the hot pizza stone.
–Bake for approx. 15 minutes in Pizza mode 
, at a temperature of 480 °F / 250 °C.
Tips on the table “Recommended temperatures for baking”
The table on page 8 contains a selection of baked items, the necessary temperatures, cooking times and rack levels.
■Temperatures are generally given in ranges as they are dependent upon the composition, quality and shape of the dough.
■Begin with the lower temperature value the first time and only select a higher temperature if necessary – i.e. if you want more browning or the baking time is too long.
■If you don’t find any specified temperatures in your own recipes, refer to the table and use a similar cake as a reference.
■Food with different heights can result in different degrees of browning at the beginning of the baking process. Don’t change the temperature setting. Brown- ing will even out during the course of baking.
EEB 9600.0 USA | 7 |