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18
HOW TO READ THE COOKING TABLE
The table lists the best function, accessories and
level to use to cook various different types of
food. Cooking times start from the moment food
is placed in the oven, excluding preheating (where
required).
Cooking temperatures and times are approximate
and depend on the amount of food and the type of
accessory used.
Use the lowest recommended values to begin with
and, if the food is not cooked enough, then move
on to higher values.
We recommend using the accessories supplied and
preferably dark-coloured metal cake tins and baking
trays that are heat- and steam-resistant. You can
also use Pyrex or stoneware pans and accessories,
but bear in mind that cooking times will be slightly
longer.
CAKES AND BREAD
We recommend using the “Forced air” function for
cakes and “Forced Air + Steam” for bread products.
Use dark-coloured metal cake tins and always place
them on the wire shelf supplied.
Alternatively, the dripping pan or other cookware
that is suitable for oven use can be used to bake
certain foods, such as biscuits or bread rolls.
To check whether the item you are baking is done,
insert a skewer into the centre: If it comes out clean,
the cake or bread is cooked.
If using non-stick cake tins, do not butter the edges
as the cake may not rise evenly around the edges.
If the item “swells” during baking, use a lower
temperature next time and consider reducing the
amount of liquid you add or stirring the mixture
more gently.
If the base of the cake is soggy, lower the shelf and
sprinkle the bottom of the cake with breadcrumbs
or biscuit crumbs before adding the filling.
PIZZA
Lightly grease the trays to ensure the pizza has a
crispy base.
PROVING
Cover the tin containing the dough with a damp
cloth and place it on the dripping pan. Place this in
the oven on level 1 or 2.
We recommend proving dough in the oven because
it provides a more constant temperature than
ambient air. It is nevertheless advisable to check
the dough early (roughly after a third of the total
proving time has elapsed), otherwise it could rise
too much.
You can also prove stretched or cut dough that
has already partially risen: Cover the dripping pan
with a cloth and place it on level 2 or 3. The time
required for this will be approximately half the
normal proving time.
The proving time for pizza starts at around one
hour for 1 kg of dough.
SAVING ENERGY
Make sure that the oven door is closed when the
oven is in operation and keep it closed as much as
possible during cooking.
If possible, place food directly on the accessories
supplied and do not use additional cookware.
Do not preheat the oven before cooking if this is
not necessary.
Cutting food into small, equally sized pieces will
allow you to reduce cooking times and save energy
as a result.
When cooking for long periods of time (i.e. more
than 30 minutes), we recommend lowering the
temperature during the final stage: The residual
heat inside the oven will be sufficient to continue
cooking.
Use this residual heat to heat up other food.
USEFUL TIPS
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