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en Tested for you in our cooking studio
64
Keeping warm
You can keep cooked dishes warm using the "Keeping
warm" heating type. You can use the various moisture
levels to prevent the cooked dishes from drying out.
Do not cover the food.
Do not keep cooked dishes warm for longer than two
hours. Be aware that some dishes may continue
cooking whilst being kept warm. Do not cover the food.
The various steam levels are suitable for keeping the
following foods warm:
■ Level 1: Roasted joints and pan-fried foods
■ Level 2: Bakes and side dishes
■ Level 3: Stews and soups
Test dishes
These tables have been produced for test institutes to
facilitate appliance testing.
As per EN 60350-1.
Baking
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.
Shelf positions for baking on two levels:
■ Universal pan: Level 3
Baking tray: Level 1
Apple pie
Apple pie on one level: place dark-coloured springform
cake tins diagonally next to each other.
Cakes in tinplate springform cake tins: bake on one
level with top/bottom heating. Place the springform
cake tin onto the universal pan instead of onto the wire
rack.
Notes
■ The setting values apply to dishes placed into a cold
cooking compartment.
■ Please note the information in the tables about
preheating. The setting values are valid without rapid
heating-up.
■ For baking, use the lower of the indicated
temperatures first.
Types of heating used:
■ < 4D hot air
■ % Top/bottom heating
■ $ Pizza setting
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Steam
Slide the universal pan in under the perforated steam
container (size XL) if indicated in the table. Any dripping
liquid is caught.
Shelf positions for steaming on one level (use a
maximum of 2.5 kg):
■ Perforated steam container (size XL): Level 2
Shelf positions for steaming on two levels (use a
maximum of 1.8 kg per level):
■ Perforated steam container (size XL): Level 3
■ Perforated steam container (size XL): Level 2
Type of heating used:
■ S Steaming
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Baking
Shortbread Baking tray 1 % 150-160* - 25-40
Shortbread Baking tray 1 < 140-150* - 25-35
Shortbread, 2 levels Universal pan + baking tray 3+1 < 140-150* - 30-40
Small cakes Baking tray 1 % 160* - 25-35
Small cakes Baking tray 1 < 150* - 25-35
Small cakes, 2 levels Universal pan + baking tray 3+1 < 150* - 25-35
Fatless sponge cake Springform cake tin, diameter 26 cm 1 % 160-170** - 25-35
Fatless sponge cake Springform cake tin, diameter 26 cm 1 < 160-170** - 25-35
Fatless sponge cake Springform cake tin, diameter 26 cm 1 < 150-160 1 10
- 20-30
Apple pie 2 x black plate tins, diameter 20 cm 1 % 180-200 - 60-70
Apple pie 2 x black plate tins, diameter 20 cm 1 $ 170-180 - 60-80
* Preheat for 5 mins, do not use quick heat function
** Preheat, do not use quick heat function
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