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en Tested for you in our cooking studio
46
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:
■ ‚ CircoTherm
■ ƒ Top/bottom heating
■ ‡ Circo-roasting
■ „ Circotherm intensive
■ … Bread baking
The levels of steam intensity are indicated as numbers
in the table:
■ 1 = Low
■ 2 = Medium
■ 3 = High
Poultry
Your appliance offers you a range of heating types for
preparing poultry. You can find the ideal settings for
certain dishes in the settings tables.
Roasting on the wire rack
Roasting on the wire rack is particularly well suited for
larger poultry or for multiple pieces at the same time.
Slide the universal pan into the oven at the indicated
shelf position with the wire rack attached. Ensure that
the wire rack is correctly positioned on the universal
pan. ~ "Accessories" on page 12
Depending on the size and type of the poultry, pour up
to ^ litres of water into the universal pan. Any dripping
fat will be caught. You can make a sauce from these
juices. This will also result in less smoke and ensure
that the cooking compartment stays cleaner.
Roasting in cookware
Only use cookware which is suitable for use in an oven.
Check whether the cookware fits in the cooking
compartment.
Glass cookware is most suitable. Place hot glass
cookware onto a dry mat after cooking. If the surface is
damp or cold, the glass may crack.
Shiny roasting dishes made from stainless steel or
aluminium reflect heat like a mirror and are therefore
not particularly suitable. The poultry cooks slower and
does not brown so well. Use a higher temperature and/
or a longer cooking time.
Bakes & soufflés Accessories/cookware Shelf posi-
tion
Type of
heating
Tempera-
ture in °C
Steam in-
tensity
Cooking
time in
mins.
Bake, savoury, cooked ingredients Ovenproof dish 2 ‚ 170-190 - 35-50
Bake, savoury, cooked ingredients Ovenproof dish 2 ‡ 150-170 2 40-50
Bake, sweet Ovenproof dish 2 ‚ 160-180 - 40-50
Bake, sweet Ovenproof dish 2 ƒ 170-190 - 40-60
Lasagne, fresh, 1 kg Ovenproof dish 2 ‚ 160-180 - 50-60
Lasagne, fresh, 1 kg Ovenproof dish 2 ‚ 170-180 2 35-45
Lasagne, frozen, 400 g Wire rack 2 „ 190-210 - 30-35
Lasagne, frozen, 400 g Cookware, uncovered 2 ‚ 180-190 2 40-50
Potato gratin, raw ingredients, 4 cm
deep
Ovenproof dish 2 „ 160-190 - 50-70
Potato gratin, raw ingredients, 4 cm
deep
Ovenproof dish 2 ‡ 160-170 3 50-60
Potato gratin, raw ingredients, 4 cm
deep, 2 levels
Ovenproof dish 3+1 ‚ 150-170 - 60-80
Soufflé Ovenproof dish 2 ‚ 160-180* - 35-45
Soufflé Ovenproof dish 2 ‚ 170-180 2 30-40
Soufflé Individual moulds 2 ƒ 170-190 - 65-75
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