Loading ...
Loading ...
Loading ...
Tested for you in our cooking studio en
47
Pizza, quiche and savoury cakes
Your appliance offers you a range of heating types for
preparing pizza, quiche and savoury cakes. You can
find the ideal settings for many dishes in the settings
tables.
Also refer to the notes in the section on allowing dough
to rise.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Steam- assisted baking
Certain types of baked item (e.g. yeast-risen pastries)
get a more crispy crust and a more glossy surface if
baked with the steam assist mode. The baked item
does not dry out as much.
Steam-assisted baking is only possible on one level.
Shelf positions
Use the indicated shelf positions.
Baking on one level
When baking on one level, use the following shelf
position:
■ Level 1
Baking on two levels
Use 4D hot air. Baked items that are placed into the
oven on trays or in baking tins/dishes at the same time
will not necessarily be ready at the same time.
■ Universal pan: Level 3
Baking tray: Level 1
■ Baking tins/dishes on the wire rack
First wire rack: Level 3
Second wire rack: Level 1
By preparing several dishes at the same time, you can
make energy savings of up to 45 per cent. Position
baking tins/dishes next to one another or offset and
vertically stacked in the cooking compartment.
Accessories
Ensure that you always use suitable accessories and
that they are placed in the oven the right way around.
Wire rack
Insert the wire rack with the open side facing the
appliance door and the curved lip pointing downwards.
Always place ovenware, tins and dishes on the wire
rack.
Universal pan or baking tray
Slide the universal pan or the baking tray in carefully as
far as the limit stop with the bevelled edge facing the
appliance door.
Use the universal pan for pizzas with many toppings.
Baking tins
Dark- coloured metal baking tins are most suitable.
Tinplate baking tins, ceramic dishes and glass dishes
extend baking time and mean that the baked item will
not brown evenly.
The baking tins must be resistant to heat and steam for
use in steam-assisted baking.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Frozen products
Do not use frozen products that are heavily frosted.
Remove any ice on the food.
Some frozen products may be unevenly pre-baked.
Uneven browning may remain even after baking.
Recommended setting values
The table lists the optimal heating type for various types
of food. The temperature and baking time depend on
Bread rolls, frozen
Part-cooked rolls or baguette, pre-
baked
Universal pan 2 % 200-220 - 15-25
Part-cooked rolls or baguette, pre-
baked
Baking tray 2 % 180-200 1 15-25
Lye bread, pieces of dough Wire rack 1 % 220-240 - 15-25
Lye bread, pieces of dough Baking tray 2 % 210-230 1 18-25
Croissant, pieces of dough Baking tray 1 < 150-170* - 20-35
Croissant, pieces of dough Baking tray 1 < 180-200 1 20-30
Regenerate bread rolls, baguettes Wire rack 1 U 160-170* - 10-20
Toast
Toast with topping, 4 slices Wire rack 2 * 3 - 5-15
Toast with topping, 12 slices Wire rack 2 7 250 - 5-15
Browning toast Wire rack 3 ( 3 - 3-6
Dish Accessories Shelf posi-
tion
Heating
function
Temperature in
°C/grill setting
Steam in-
tensity
Cooking
time in
mins.
* Preheat
Loading ...
Loading ...
Loading ...