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en Tested for you in our cooking studio
42
As a general rule: the larger a fish, the lower the
cooking temperature and the longer the cooking time.
Turn any fish which is not in swimming position after
approx. ^ to Z of the indicated time.
Note: Only use greaseproof paper that is suitable for
the selected temperature. Always cut greaseproof
paper to size.
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:
■ ƒ Top/bottom heating
■ ‡ Circo-roasting
■ ˆ Full-surface grill
Vegetables and side dishes
Here, you can find information for preparing grilled
vegetables, potatoes and frozen potato products.
Remove unused accessories from the cooking
compartment. This will allow you to achieve ideal
cooking results and save energy.
Shelf positions
Use the indicated shelf positions.
Cooking on one level
Adhere to the specifications in the table.
Cooking on two levels
Use CircoTherm. Food on baking trays that are placed
in 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
In the table, you can find the ideal heating types for
various dishes. The temperature and cooking time
depend on the amount and composition of the food.
Setting ranges are indicated for this reason. Try using
the lower values at first. A lower temperature results in
more even browning. You can use a higher setting next
time if necessary.
The setting values apply to dishes placed into a cold
cooking compartment. 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.
Types of heating used:
■ ‚ CircoTherm
■ „ Circotherm intensive
■ … Bread baking
■ ˆ Full-surface grill
Dish Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Cooking
time in
mins.
Fish
Fish, grilled, whole 300 g, e.g. trout Wire rack 2 ‡ 170-190 20-30
Fish, grilled, whole 1.5 kg, e.g. salmon Wire rack 2 ‡ 170-190 30-40
Fish fillets
Fish fillet, plain, grilled Wire rack 4 ˆ 220* 15-25
Fish steaks
Fish steak, 3 cm thick** Wire rack 4 ˆ 290 10-20
Fish, frozen
Fish fillet, plain Cookware, covered 2 ƒ 210-230 20-30
Fish fillet, au gratin Wire rack 2 ‡ 200-220 45-60
Fish fingers (turn during cooking) Universal pan 3 ƒ 200-220 20-30
* Preheat
** Slide the universal pan in underneath at shelf position 2
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