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en Tested for you in our cooking studio
54
Cooking on two levels
Use 4D hot air. Food on baking trays that are placed
into the oven at the same time will not necessarily be
ready at the same time.
■ Universal pan: Level 3
■ Baking tray: Level 1
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.
Greaseproof paper
Only use greaseproof paper that is suitable for the
selected temperature. Always cut greaseproof paper to
size.
Recommended setting values
The table lists the optimal heating type for various types
of food. The temperature and cooking time depend on
the amount and composition of the food. For this
reason, the table specifies setting ranges. Try using the
lower values to start with. A lower temperature will result
in more even browning. You can use a higher setting
next time if necessary.
The setting values apply to food that is placed into a
cold cooking compartment. If you preheat the oven, you
can reduce the indicated cooking times by several
minutes.
Preheating is necessary for selected food, and this is
indicated in the table. Do not place your food or
accessories into the cooking compartment until it has
finished preheating.
If you wish to follow one of your own recipes when
baking, you should use the setting values listed for
similar food in the table as reference.
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ ( Grill, large area
■ $ Pizza setting
■ S Steaming
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Temperature in
°C/grill setting
Steam in-
tensity
Cooking
time in
mins.
Vegetables, fresh
Steam artichokes, whole Steam container 2 S 100 - 30-35
Steam cauliflower, whole Steam container 2 S 100 - 25-35
Steam broccoli florets Steam container 2 S 100 - 6-9
Steam green beans Steam container 2 S 100 - 18-25
Steam sliced carrots Steam container 2 S 100 - 10-20
Steam sliced kohlrabi Steam container 2 S 100 - 20-25
Steam leeks in rings Steam container 2 S 100 - 6-9
Steam corn on the cob Steam container 2 S 100 - 30-40
Steam beetroot, whole Steam container 2 S 100 - 43-50
Steam white asparagus, whole Steam container 2 S 100 - 7-15
Steam spinach Steam container 2 S 100 - 2-3
Steam courgettes, sliced Steam container 2 S 100 - 3-4
Vegetables, frozen
Spinach Steam container 2 S 100 - 15-25
Cauliflower Steam container 2 S 100 - 5-8
Green beans Steam container 2 S 100 - 6-10
Broccoli Steam container 2 S 100 - 6-7
Peas Steam container 2 S 100 - 3-10
Carrots Steam container 2 S 100 - 4-6
Brussels sprouts Steam container 2 S 100 - 5-10
Mixed vegetables, 1 kg Steam container 2 S 100 - 10-15
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