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Tested for you in our cooking studio en
45
Bakes and soufflés
Your appliance offers a range of heating types for
preparing bakes and soufflés. You can find the ideal
settings for many dishes in the settings tables.
Only use original accessories supplied with your
appliance. These have been tailored to the cooking
compartment and the operating modes of your
appliance.
Shelf positions
Always use the indicated shelf positions.
You can prepare dishes on one level in tins/dishes or
the universal pan.
■ Baking tins/dishes on the wire rack: Level 1
■ Universal pan: Level 1
Use the steam function for soufflés. You do not require
a water bath. Place the small dishes into the perforated
steam container, size XL, or onto the wire rack.
Food which would normally be prepared in a water bath
should always be covered with foil.
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 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
Slide in the universal pan carefully as far as the limit
stop, with the bevelled edge facing the appliance door.
Cookware
Use wide, shallow cookware for bakes and gratins. In
deep, narrow cookware, food requires more time to
cook, and the top will be darker.
The baking tins/dishes must be resistant to heat and
steam for use in steam-assisted cooking.
Recommended setting values
In the table, you can find the ideal heating type for
various bakes and soufflés. The temperature and
cooking time are dependent on the quantity of food and
the recipe. How well cooked a bake is will depend on
the size of the cookware and the depth of the bake.
Settings ranges are indicated for this reason. Try using
the lower values at first. A lower temperature results in
more even browning. You can increase the temperature
next time if necessary.
Note: Cooking times cannot be reduced by using
higher temperatures. Bakes or soufflés would only be
cooked on the outside, but would be raw in the middle.
The setting values apply to dishes placed into a cold
cooking compartment. By doing so, you can make
energy savings of up to 20 per cent. If you preheat the
oven, the indicated cooking times will be reduced by
several minutes.
If you wish to follow one of your own recipes when
cooking, you can use similar dishes in the table as a
reference.
Remove unused accessories from the cooking
compartment. This will achieve the best possible
cooking results and energy savings of up to 20 per
cent.
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ 7 Circulated air grilling
■ $ Pizza setting
■ S Steaming
Pizza baguette Wire rack 1 < 200-220 - 20-30
Mini pizza Baking tray 1 % 210-230 - 10-20
Savoury cakes and quiches
Savoury cakes in a tin Springform cake tin, diameter 28 cm 1 < 170-190 - 50-60
Savoury cakes in a tin Springform cake tin, diameter 28 cm 1 < 180-190 1 65-75
Quiche Flan-base cake tin, black 1 $ 190-210 - 30-45
Tarte flambée Universal pan 1 % 260-280* - 10-20
Tarte flambée Universal pan 1 < 200-220* 2 15-25
Pierogi Ovenproof dish 1 % 190-200 - 40-50
Empanada de atún Universal pan 1 < 180-190 - 35-45
Empanada de atún Universal pan 1 < 180-190 2 30-40
Börek Universal pan 1 % 180-200 - 35-45
Dish Accessories Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
* Preheat
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