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23
Saving energy
■ Only preheat the oven if this is specified in the recipe or in
the operating instruction tables.
■ Use dark, black lacquered or enamelled baking tins. They
absorb the heat particularly well.
■ Open the oven door as infrequently as possible while you are
cooking, baking or roasting.
■ It is best to bake several cakes one after the other. The oven
is still warm. This reduces the baking time for the second
cake. You can also place two loaf tins next to each other.
■ For longer cooking times, you can switch the oven off
10 minutes before the end of the cooking time and use the
residual heat to finish cooking.
Saving energy with the hob
■ Use pots and pans with thick, even bases. Uneven bases
increase energy consumption.
■ The diameter of pan bases should be the same size as the
hotplate. In particular, small saucepans on the hotplate cause
energy losses. Note that cookware manufacturers often
indicate the upper diameter of the saucepan. This is usually
bigger than the diameter of the base of the pan.
■ Use a small saucepan for small quantities. A larger, less full
saucepan requires a lot of energy.
■ Always place suitable lids on saucepans. When cooking
without a lid, four times the energy is required.
■ Cook with only a little water. This will save energy. Vitamins
and minerals in vegetables are preserved.
■ Switch to a lower heat setting in good time.
■ Use the residual heat. For longer cooking times, you can
switch the hotplate off 5-10 minutes before the end of the
cooking time.
Environmentally-friendly disposal
Dispose of packaging in an environmentally-friendly manner.
Dough in tins Loaf tin 2 160-180 50-60
Flan cake, sponge mixture Flan-based cake tin 2 160-180 20-30
Delicate fruit flan, sponge Springform/ring tin 2 160-180 50-60
Yeast dough on the baking tray with dry topping Baking tray 3 170-190 25-35
Shortcrust pastry on the baking tray with dry topping Baking tray 3 180-200 20-30
Swiss roll Baking tray 3 170-190 15-25
Sponge base, 2 eggs Flan-based cake tin 2 150-170 20-30
Sponge flan, 6 eggs Springform cake tin 2 150-170 40-50
Puff pastry Baking tray 3 180-200 20-30
Biscuits Baking tray 3 130-150 15-25
Whirls Baking tray 3 140-150 30-45
Choux pastry Baking tray 3 210-230 35-45
Bread rolls, rye flour Baking tray 3 200-220 20-30
Bakes
Potato gratin Ovenproof dish 2 160-180 60-80
Lasagne Ovenproof dish 2 180-200 40-50
Frozen products
Pizza, thin base Universal pan 3 190-210 15-25
Pizza, deep-pan Universal pan 2 180-200 20-30
Chips Universal pan 3 200-220 20-30
Chicken wings Universal pan 3 220-240 20-30
Fish fingers Universal pan 3 220-240 10-20
Crispy bread rolls Universal pan 3 180-200 10-15
Meat
Pot-roasted beef, 1.5 kg Ovenware, covered 2 190-210 130-150
Joint of pork, neck, 1 kg Ovenware, uncovered 2 190-210 110-130
Joint of veal, topside, 1.5 kg Ovenware, uncovered 2 190-210 110-130
Fish
Sea bream, x 2, 750 g each Universal pan 2 170-190 50-60
Sea bream with salted, crisped skin, 900 g Universal pan 2 170-190 60-70
Pike, 1000 g Universal pan 2 170-190 60-70
Trout, x2, 500 g each Universal pan 2 170-190 45-55
Fish fillets, 100 g each Ovenware, covered 2+1 190-210 30-40
Dishes using Hot air eco
‘/’
Accessories Level Temperature
in °C
Cooking time
in minutes
This appliance complies with European Directive
2002/96/EC on Waste Electrical and Electronic
Equipment (WEEE). The directive gives a framework for
the collection and recycling of old appliances, which is
valid across the EU.
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