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Energy saving tips
60
Cooking programmes
- Remove all accessories from the
oven compartment that are not re-
quired for cooking.
- In general, if a range of temperatures
is given in a recipe or cooking chart,
it is best to select the lower temper-
ature and to check the food after the
shortest duration.
- Preheat the oven compartment only if
instructed to do so in the recipe or
the cooking chart.
- If possible, do not open the door dur-
ing a programme.
- Dark, matt tins are best for baking.
These absorb the heat more effect-
ively and transmit the heat to the mix-
ture quicker. Shiny materials such as
stainless steel or aluminium reflect
the heat and therefore can give a
more uneven result. Do not cover the
oven floor or the rack with heat-re-
flecting aluminium foil.
- Monitor cooking durations to avoid
wasting energy when cooking.
Set the cooking duration, or use a
food probe if you have one.
- The Fan plusfunction can be used
for cooking many types of food. Be-
cause the fan distributes the heat in
the oven compartment straight away,
it allows you to use a lower temperat-
ure than you would with Conventional
heat. It also enables you to cook
on multiple shelf levels at the same
time.
- Fan grill is the best function for
grilled dishes. With this function, you
can use lower temperatures than in
other grill functions which use the
maximum temperature setting.
- The Eco Fan heatfunction ensures
energy-efficient cooking thanks to
optimal utilisation of heat. Use this
function for sweet and savoury bakes
and gratins. Do not open the door
during the cooking programme.
- You can use the Eco Steam cook-
ingfunction to save energy during
steam cooking. This function is par-
ticularly suitable for cooking fish and
vegetables.
- Whenever possible, you should cook
several dishes at the same time.
Place them next to each other in the
oven or on different shelf levels.
- Dishes which you are unable to cook
at the same time should, if possible,
be cooked one after the other in or-
der to make use of existing heat in
the oven.
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